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

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Instructions

1. Stir all ingredients in small pitcher or large bowl and refrigerate until cold, about 1 hour. Add about 2 ounces mixture to 6 Champagne flutes, then add splash oyster liquor to each, if using. Top each flute with 4 ounces Champagne and serve.