- 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
- 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.
- Drinks, Cocktails
- 1 drink