Cooking from the Bar Cart: Bloody Marys...on a Plate – Garden & Gun

Ingredients

• 5 cups chilled picante Clamato juice, divided
• 4 tbsp. (4 packets) unflavored gelatin
• ½ cup freshly squeezed lime juice
• ¼ cup freshly squeezed lemon juice
• 2 tsp. hot sauce or to taste
• 2 tbsp. Worcestershire sauce
• 2 tbsp. finely grated white onion
• 2 tsp. Tajín seasoning
• 2 tsp. freshly ground black pepper
• 1½ tsp. celery salt
• 2 cups vodka, (I like Elizabeth or Tito’s)
• Desired garnishes (such as pickled okra, pickled green beans, pickled asparagus, cocktail onions, olives, caper berries, peperoncini, crisp bacon, cooked small shrimp, celery stalks)