1 Bottle Clamato
2 tsp. Celery Salt
2 tsp. Tony Chachere’s Creole Seasoning
2 Tbsp. Sriracha Sauce
1 Tbsp. Worcestershire
1 Lemon, cut in quarters
Horseradish (optional)
Celery as garnish
Absolut Peppar to taste

Combine ingredients. Stir.
Pour into glass of ice.
Top with a sprinkle of Tony’s and a large stalk of celery.
ENJOY!