Rad Bloody Marys started with a fresh batch of homemade Worcestershire Sauce - the recipe courtesy of the Jan/Feb 2009 Issue of Saveur. In it, the yearly Saveur 100 honored home cooks (and home cooking), and offered up several recipes for things we all have in our fridge - mustard, ketchup, and Worcestershire Sauce. We chose to make the sauce first - and it's been aging in our fridge for the last 3 weeks. Last night, we finished it up and immediately set it into the tastiest bloody marys I've had...perhaps ever. Here's the Saveur recipe, plus a list of things we put into the bloody marys.