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<blockquote data-quote="Chas'n Tail" data-source="post: 412405" data-attributes="member: 824"><p>3 shakes of celery salt, 4-5 shakes of Lea & Perrins, anywhere from 3-10 shakes of tobasco depending on your spice tolerance level, single or double shot of Titos (yes, it must be titos for me), wittle together, add pickle spear or 2-3 asparagus spears, fill entire glass with ice, then add your clamato to about 1-1 and 1/2 inch from rim. add your pickle juice to just below the rim, mix well, then final 2 shakes of celery salt. I also like to add 1-2 final shakes of tobasco at this point just to give you a good hit at the top. Cannot miss with this recipe. Just be prepared to have swollen fingers if you have more than 1 as there is a high level of sodium.</p></blockquote><p></p>
[QUOTE="Chas'n Tail, post: 412405, member: 824"] 3 shakes of celery salt, 4-5 shakes of Lea & Perrins, anywhere from 3-10 shakes of tobasco depending on your spice tolerance level, single or double shot of Titos (yes, it must be titos for me), wittle together, add pickle spear or 2-3 asparagus spears, fill entire glass with ice, then add your clamato to about 1-1 and 1/2 inch from rim. add your pickle juice to just below the rim, mix well, then final 2 shakes of celery salt. I also like to add 1-2 final shakes of tobasco at this point just to give you a good hit at the top. Cannot miss with this recipe. Just be prepared to have swollen fingers if you have more than 1 as there is a high level of sodium. [/QUOTE]
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