Mixologist David Castagnetti of Firefly in Studio City, CA, has done bourbon-lovers a serious service by creating a Bloody Mary starring the American spirit. His version is seriously spicy — with the addition of Japanese togarashi pepper and Korean gochujang red pepper paste. Brunch will never be the same!
Ingredients
Bloody Mary Base 48 ounces (approximately 6 cups) tomato juice 3 tablespoons creamy horseradish 3 tablespoons Worcestershire sauce 2 teaspoons of celery salt 2 teaspoons of cracked black pepper 10 shakes Tabasco 1 ounce freshly squeezed lime juice Gochujang Bloody Mary Equal parts shichimi togarashi and sugar, for rimming glass 1 1/2 ounces bourbon 3 ounces Bloody Mary base 1 squirt Gochujang Dash of celery salt Dash of ground black pepper Squirt of Worcestershire Ice Garnishes: bacon, celery, olives, pickled jalapeñoDirections
To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight. To make Bloody Mary: Dip the rim of a pint glass with togarashi-sugar mixture, and set aside. Add bourbon, Bloody Mary base, Gochujang, celery salt, black pepper, and Worcestershire to a shaker with ice, and shake. Pour into pint glass, and garnish to your liking.Information Category Drinks, Cocktails Cuisine North American Yield 1 drink
Image Source: POPSUGAR Photography
