Preparation Time: 5 minutes
This next recipe needs no introduction! The all popular brunch cocktail Bloody Mary. I can seriously go unlimited “bottomless” brunch with this one. This tomato-based cocktail has hundreds of variations. Crazy garnishes aside, there is a reason this cocktail is so popular. Since it’s Chinese cuisine month, this recipe has a little Asian twist. Hope you all love it.
- 2 oz vodka
- 5 oz tomato juice
- 2 dashes chili oil
- 2 tsp. Prepared Horseradish
- 2 dashes Worcestershire sauce
- ½ tsp. powdered Sichuan peppercorns
- Salt and pepper to taste
- Dash of lime juice
For salt rim:
- 1 tsp. powdered sichuan peppercorns
- 1 tsp. powdered Himalayan salt
- Ice cubes
For the garnish:
- 1 pickled okra
- 1 lime wedge
- 1 – 2 large capers
- 1 sliced pickled lotus root
To setup the salt rim, pour the powdered Sichuan peppercorns and the Himalayan salt in a plate. Place the glass you will be serving the cocktail in the freezer for 2-3 minutes. Take it out and set aside. You will see that the glass fogs over from moisture accumulating on it. This enables the salt to evenly stick to the rim of the glass. Roll the outer edge of the glass in the salt and Sichuan peppercorn mix on the plate. Fill with ice and set aside.
In a shaker add the remaining ingredients and fill with ice. Shake vigorously for about 10 seconds and strain into the glass. Garnish with okra, lime, lotus root and capers. I used a long thin bamboo skewer to hold the garnishes. Cheers!