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Gochujang Bloody Mary

Gochujang Bloody Mary

From David Castagnetti

Gochujang Bloody Mary

Ingredients

  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

Directions

  1. To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.
  2. To make Bloody Mary: Dip the rim of a pint glass with togarashi-sugar mixture, and set aside.
  3. 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.
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