Introduction: Too Bloody Hot
The key to this Bloody Mary variation is vodka infused with spicy peppers. It lends a rounder, more unique flavor than just dashing in some hot sauce, and despite the title, it's not one of those concoctions that is so spicy as to be unpleasant.
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Step 1: Make Firewater
- 1/2 cup mixed, dried, spicy peppers
- 1 750-ml bottle vodka
- Soak peppers in 1/2 cup vodka overnight to soften in the bottom of a large jar.
- Press air out of softened peppers to prevent floaters.
- Cover with remaining vodka and allow to macerate for one week.
Note: there’s no way to give exact measurements, because pepper availability and spiciness vary greatly, so make it hot and dilute it with vodka to taste.
Step 2: Build the Too Bloody Hot
2 ounces firewater
4 ounces V8
Juice of 1/4 lemon
1 Dash Worcestershire sauce
2 Dashes Sriracha
1 Pinch celery salt
1 Pinch black pepper
1/3 teaspoon horseradish
Garnish: 1 celery stick, 1 lemon wedge, 1 spear pickled veggies (or olives), 1 strip crispy bacon
Add ingredients and ice to a large mixing glass.
Roll back and forth between two glasses.
Pour into a highball and garnish.
Take a deep breath.
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