Spicy Bloody Mary

Ingredientes

• 1 medium jalapeño pepper
• 2 cups tomato juice, chilled
• 0.25 cup fresh lemon juice
• 2 teaspoons Worcestershire sauce (vegan as desired)
• 2 teaspoons prepared horseradish
• 1 teaspoon Tabasco hot sauce
• 0.5 teaspoon celery salt
• 0.125 teaspoon black pepper
• 1 cup vodka (8 ounces), chilled
• Ice (try clear ice!), for serving
• For the rim: Old Bay seasoning and kosher salt (purchased or homemade)
• For the garnish: jalapeno slice (use cocktail picks if desired), lemon wedge, olives

Pasos

1. Slice the jalapeño pepper into thin slices. If you prefer a more subtle heat, remove the seeds. (Wash your hands well afterward.)
2. If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
3. In a large cocktail shaker, combine the jalapeno slices, tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
4. Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
5. To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
6. To each glass, add 2 ounces (1/4 cup) of vodka and 1/2 cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.