1 quart organic tomato juice (or we used RW Knudsen's Very Veggie)
1/2 cup grated horseradish
1 cup BAO Sour Pickle Relish with liquid
2 TBSP BAO Cultured Chipotle Hot Sauce
Celery sticks, green olives and lemon wedges for garnish.
Puree all of the ingredients in a blender.
Over ice, mix 1.5 ounces of vodka with 4 ounces of the Cultured mix. Garnish with celery sticks and green olives, wedge of lemon.