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!
Gochujang Bloody Mary
From David Castagnetti
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 jalapeño
Directions
To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.
To make Bloody
Gochujang Bloody Mary
From David Castagnetti
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 jalapeño
Directions
To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.
To make Bloody
Category
🛠️
Lifestyle