Halloween Bloody Mary (Bloody Scary)

In a large pitcher, combine the tomato juice, Worcestershire, Tabasco, pickle juice, horseradish, and celery salt. Whisk well to combine.
3 cups (24 ounces) tomato juice, 3 teaspoon Worcestershire sauce, 4 teaspoon Tabasco sauce, ¼ cup (2 ounces) dill pickle juice, 3 teaspoon prepared horseradish, ¾ teaspoon celery salt
When ready to serve, fill a tall glass with ice. Add 3 parts bloody Mary mix to 1 part vodka (for example: 6 ounces mix and 2 ounces vodka). This is a suggested serving, however, you can adjust it to your preference.
vodka, ice
Garnish with a rib of celery and 2-3 "eyeballs" on a cocktail skewer or pick.
celery for garnish

Slice the olives thin, making sure the pimento is still inside. Using a melon baller or small spoon, scoop a small hole out of each mozzarella ball.
12 fresh mozzarella pearls (balls), 6 pitted pimento-stuffed olives or black olives
Wedge the olive slices into the mozzarella holes. If they don't fit, use a small knife to trim around the edges. When ready to serve, take a long cocktail pick or skewer, and place 3 olive eyeballs on it, being careful not to knock the olive out. You may sacrifice one or two before you get them right. No worries, just eat them as an appetizer- I won't tell!