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!

Gochujang Bloody Mary
From David Castagnetti

1. 
   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

1. 
   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

1. 
   To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.


2. 
   To make Bloody