I have totally abandoned cocktails lately, and now that I finally have a quieter weekend, settling in with a classic brunch cocktail seemed like a good way to spend some downtime. I love a good Bloody Mary and often order virgin versions of them at brunch. Why virgin you ask? Day drinking is definitely not my strong suit, and a shot of vodka at 11AM will likely knock me out for the rest of the day. To me, the best part of a Bloody Mary is the horseradish that is used to spice the drink up. Horseradish is one of my favorite condiments and there are not a lot of opportunities to eat copious amounts of it - pretty much only with oysters, or if you are Jewish like me, as a condiment to the once a year gefilte fish at Passover. The version I put together above is pretty much classic - no wackiness here with pickled beets or tomatillos - just a simple tomato juice, celery salt, and horseradish concoction.