Move over, mimosas. Our October brunch cocktail of choice is full of spicy, savory, boozy love and it's eeerisistable!

Ingredients:

• 1/2 cup Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
• 1 can tomato juice 46-ounce, about 6 cups
• Juice of one large lime
• 3 teaspoons horseradish
• 3/4 teaspoonWorcestershire sauce
• 1/2 teaspoon celery salt
• 1 1/2 teaspoons hot sauceI like Tabasco
• 3 large stalks celerychopped
• Ice
• 1 1/2 cups vodka
• Lime wedges celery stalks, and olives, to garnish

Directions:

1. In a small saucepan, simmer the Sicilian Lemon White Balsamic Vinegar over medium-low heat until it has reduced to 1/4 cup, about 5 minutes.
2. In a large pitcher, combine 2 tablespoons of the reduced balsamic vinegar, tomato juice, lime juice, horseradish, Worcestershire sauce, celery salt, and hot sauce.
3. Place the chopped celery stalks in a food processor and pulse until coarsely ground. Add about 1 cup of the tomato mixture and process until pureed. Pour the celery mixture back into the pitcher with the rest of the tomato juice mixture.
4. To make each drink, fill a glass with ice. Add 1/4 cup of vodka and top with the bloody mary mix. Drizzle with a little of the remaining balsamic vinegar. Garnish with a lime wedge, celery stalk, and olives.