For the Bloody Mary:

• 3 tablespoons Voodoo 
• 2 quarts tomato juice
• 1/4 cup pickled okra juice
• juice of 1 lemon
• juice of 1 lime
• 1 tablespoon horseradish
• 1 tablespoon Tabasco sauce
• 1-1/2 teaspoons Worcestershire sauce
• 12 ounces vodka

For the Garnishes:

• lemon wedges
• pickled okra
• red bell pepper, diced
• parsley

For the Bloody Mary:In a mortar & pestle, finely grind 1-1/2 tablespoons of Voodoo.

In a large pitcher, combine the finely ground Voodoo, tomato juice, pickled okra juice, lemon & lime juice, horseradish, Tabasco, and Worcestershire sauce and vodka. Stir well and refrigerate until ready to serve.

For the Garnishes:

Put the remaining Voodoo in the mortar & pestle and crush to a medium grind for rimming the glasses. Transfer the medium grind Voodoo to a plate.

To serve, moisten the rim of each glass with lemon juice and dip into the plate of Voodoo to coat the rim. Carefully fill the glasses with ice. Fill to the rim Bloody Marys from the pitcher and garnish with flair.