RedEye Bloody Mary

2 ½ quarts tomato juice

3 cups vodka

1 cup fresh lemon juice

½ cup fresh lime juice

¼ cup prepared horseradish

¼ cup Worcestershire sauce

1 ¼ teaspoons celery salt

2 teaspoons hot pepper sauce (such as Frank s RedHot®)

1 tablespoon ground black pepper

¼ cup pickled pepper juice

½ cup chopped fresh cilantro

Combine the tomato juice, vodka, lemon juice, lime juice, horseradish, Worcestershire sauce, celery salt, hot pepper sauce, black pepper, and pickled pepper juice in a large pitcher; stir. Refrigerate 8 hours to overnight. Stir in cilantro just before serving.