THE A&E BLOODY BULL+

Steps:

• Add the Bloody Mary mix, lemon juice, sambal, and Worcestershire sauce to your blender carafe and blend on medium high for 3 seconds. Strain through a fine wire strainer or sieve into a bowl or large measuring cup. Depending on the strainer, you may need to coax the liquid through with a ladle or large spoon. Discard the solids. Your yield should be between 24 and 28 fluid ounces.
• Combine the strained mixture with the stock and the vodka and serve over the rocks or shake to chill and serve straight up with the garnish of your choice.
• Now, that's enough for a small party but here's what we do: We split the batch in half, which leaves 20 fluid ounces. This is what goes into the aspic. Here's how.
• Pour half a cup of the Bloody Mary into a wide bowl or cup, sprinkle the gelatin over it, then whisk it in. Now here's the thing...when Elizabeth and I did this, we only used 2 teaspoons of gelatin, but our stock was super concentrated, so it brought a fair amount of gelatin to the party. If your stock is homemade, odds are you could use as little as 2 teaspoons (8 grams) of gelatin, but if you go with 3 teaspoons (same as 1 tablespoon or 12 grams), then you absolutely know it will set. So...judge accordingly.
• Allow the gelatin to "bloom" in the cold mixture for 5 minutes. After 5 minutes, whisk it again and microwave on high for 1 minute. Then stir and check the temperature, which should ideally be between 130 and 135 degrees Fahrenheit.
• Whisk the gelatin mixture into the remaining 16 fluid ounces of Bloody Mary and pour into a shallow glass or metal pan, any vessel that results in a 1/2-inch depth (an 11-by-7-inch baking dish is perfect). Refrigerate at least 3 hours to set.
• To serve, it's easiest to cut in the pan using a butter knife or small metal spatula. Scoop out the cubes and serve either on a salad or, as we do...on shucked oysters. I also like them on cottage cheese, but let's face it...I'm strange.