Brunch just isn't brunch without a Bloody Mary, a refreshing drink traditionally made of vodka, tomato juice, lemon juice, Worcestershire Sauce, Tabasco sauce, salt, pepper, and celery salt. Many mixologists and chefs have put their own spin on the Bloody Mary, including Michael Symon, who swears by this secret ingredient.

Symon’s secret ingredient for Bloody Marys is horseradish, specifically the freshly-grated stuff, which he says works a lot better than prepared horseradish that comes in bottles or jars. The vinegar in prepared horseradish can make a Bloody Mary too sour, while fresh horseradish adds the best strong and spicy punch.

If you want to experiment further with your Bloody Mary recipe, try throwing in sugar syrup to balance out the lemon juice, amontillado sherry for added flavor, or bell pepper for freshness. In Costa Rica, you can also find Bloody Marys made using Salsa Lizano, a wildly popular, Worcestershire-based table condiment.