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
Garnishes: bacon, celery, olives, pickled jalapeño
To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.
To make Bloody Mary: Dip the rim of a pint glass with togarashi-sugar mixture, and set aside.
Add bourbon, Bloody Mary base, Gochujang, celery salt, black pepper, and Worcestershire to a shaker with ice, and shake. Pour into pint glass, and garnish to your liking.