Ingredients:
- 8 ounces tomato juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- Tabasco sauce, to taste
- Drained bottled horseradish, to taste
- Pepper, to taste
- Salt, to taste
- Oyster liquor, reserved from one dozen oysters (optional)
- Good-quality Champagne
Preparation:
Stir all ingredients in small pitcher or large bowl and refrigerate until cold, for about 1 hour. Add about 2 ounces of the mixture to 6 Champagne flutes, then add a splash of oyster liquor to each, if using. Top each flute with 4 ounces of Champagne and serve.