Oh yeah, the Vodka...
I just thought that ingredient was an assumed constituent...
Actually, when I make Bloody Mary's by the pitcher, I don't put the vodka in with the other ingredients. I put in in the individual glasses, and then pour the juice/ice mixture roughly into it. (The vodka has been pre-chilled in the freezer). This way I can more precisely control the amount of liquor in each individual drink.
Some folks like it strong, some, not so much...
Vodka serving for a pint glass of Bloody Mary can range from half a shot to 2 shots+, depending on the amount of liver damage the drinker is willing to accept...
The "heat" comes from a three-pronged attack. The spicy V8 gives you the low-intensity, warming heat, the Tabasco gives you the majority of the "pow" in the form of in-your-face heat, and the tiny bit of DIS is for the "after you've swallowed--it sneaks up on you" heat that doesn't kick in until the 2nd or 3rd sip, and makes you want to take
another yummy sip of ice-cold tomatoey goodness--which just makes things worse...
Or better, if you're a spice fanatic like me.