Bourbon Bloody Mary
Bourbon and Spicy Condiments Combine For the World's Greatest Bloody Mary
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!
From David CastagnettiGochujang Bloody Mary
Ingredients
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
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
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