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.

This any many more cocktail recipes can be found on my website LibationLab.com

Step 1: Make Firewater

Firewater

• 1/2 cup mixed, dried, spicy peppers
• 1 750-ml bottle vodka

1. Soak peppers in 1/2 cup vodka overnight to soften in the bottom of a large jar.
2. Press air out of softened peppers to prevent floaters.
3. 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.