New Orleans Bloody Mary

A Bloody Mary drink sounds really good at this moment.

• ...but I want one that comes from New Orleans. The kind that's a bit thicker and richer than most other states and is more likely to put you in a different kinds of state. *wink* (Remember, I like my boys like I like my Bloody Mary. ...thicker and richer. *wink*)
• I like it with lots of horseradish, enough horseradish that you see it floating in the drink.
  
• Said Bloody Mary shall have a tinge of dark color from the worcestershire sauce.
• I must have a lemon AND a lime wedge. Squeezed.
  
• The celery is more optional than not and frankly, most of the time, I don't like it. The stalk takes up too much valuable room for the vodka.
  
• I like spicy. ..really spicy.
  
• In New Orleans leaving the bar without a Bloody Mary without a few picked green beans would be sacrelidge. ...for everywhere else in the world, olives are acceptable, but only outside the legal limits of all things New Orleans.
• The rim of the glass is best with Tony Chachere's seasoning adoring the wet rim.