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Ingredients
- 1 (16 oz.) can V-8 juice
- 1 oz. white Port wine
- 1 dash aromatic bitters
- 2 pieces diagonal sliced celery
Method
- Fill 10 ounce glass 1/2 full with crushed ice.
- Add juice, Port and bitters; stir.
- Spear celery slices and olive alternately on toothpick; garnish glass with the kabob.