Bloody BAM!
46 oz. Sacramento Tomato Juice
25 oz. vodka
16 oz. Celery dashi
1 C. Huy Fong Sriracha Hot Chili Sauce Ketchup
1/2 C. Worcestershire sauce
1 oz. Horseradish
3 Celery stalks
1 Kombu, hand torn

Simmer 3 celery stalks and 1 hand-torn Kombu (dried seaweed) in 1 pint of water. Let cool and strain. Combine all ingredients, whisk thoroughly and refrigerate overnight. Shake chilled mix and pour into ice filled highball glass. Garnish options: celery, slapped basil and a skewer of olives, cheese and charcuterie.