I Made You a Giant Bloody Aspic

Who doesn't love a wiggly, jiggly aspic? The only way it could possibly be better is with a little bit of beef and booze. Think of this dish as a giant (like, Bundt cake sized) Jell-O shot with all the flavors of a bloody mary or maria mixed right in. Invite a friend over—if you're allowed—and tap into your happy place. Keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page.

¼ cup clam juice
1/2 cup pickle juice
¼ cup Worcestershire sauce
1 cup tequila or vodka
2 cups beef broth
2 cups tomato juice
Horseradish to taste
Celery seed or powdered celery juice to taste
Hot sauce to taste
4 packets lemon gelatin
Cooking spray

Place measured-out clam juice, pickle juice, Worcestershire sauce, and tequila in the freezer, together or separately.

Heat beef broth, tomato juice, horseradish, celery seed or powder, and hot sauce to a boil on the stove. Pour in gelatin, stirring well, and boil for 1-2 minutes until gelatin is dissolved. Turn off the heat, and stir in cold clam juice, pickle juice, Worcestershire sauce, and tequila or vodka.

Spray a Bundt cake pan or large vessel with cooking spray, pour in the gelatin mixture, cover with plastic wrap, and chill in the refrigerator until set, 4-8 hours or overnight. Consume carefully.