I put lemon in it. Worcestershire and hot sauce are reserved for bloody marys. I drink V8 in the morning - too early for strong flavors.
Me too… small dashes.
Reminds me of the one-time poster at CH who asked how to make Twinkies from scratch. I posted a very long screed, starting with planting wheat to grow flour and either sugar cane or beets to extract sugar. It was actually only a partial recipe, because it was only for the sponge cake, but IIRC, I told the poster to come back after harvesting her wheat and I’d post instructions on making the filling from scratch, too. TBH, I was kind of an asshole about it, but I had gotten weary of those “DIY is always better” chuckleheads and I could no longer contain myself.
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I, too, have mentioned growing and milling one’s own wheat. Meanwhile, I don’t understand why anyone buys jarred tomato sauce, so I’m not exactly innocent.
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And a shot of gin.
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Vodka works as well.
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Or tequila.
I never did acquire a taste for tequila. Fortunately there’s no shortage of other choices.
Same. Much prefer mezcal, but I wouldn’t ruin it with V8 
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I actually prefer a nice neat Scotch. But for mixing purposes vodka usually does the trick.
One rock for me, preferably one of those a CA hotel would charge me $3 for 
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No scotch for me, thank you. I’ve yet to try mezcal, I must put that on my bucket list.
Don’t forget the vodka!
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Some of us are forced by our cardiologists to use that low sodium version. A little Worcestershire sauce, lemon, and a pinch of garlic powder and it’s ok by me. And that’s before you add any booze.
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Whatever works for you.
In all these years of having V-8, I never found a way to satisfactorily season the low sodium to my satisfaction with the low sodium seasonings. It just doesn’t get there and regular V-8 has a lot of sodium!
I agree. To my mind, there’s no way to make the low sodium version taste “right.” If I had to limit my sodium, I’d probably just give up V8 altogether.
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So true!
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