</a><p>Mixologist David Castagnetti of Firefly</a> 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!<br /></p><br /><p><br /><br /> Gochujang Bloody Mary<br />From David Castagnetti</p><br /> Ingredients<br /><ol><li><br /><b>Bloody Mary Base</b><br><br />48 ounces (approximately 6 cups) tomato juice<br><br />3 tablespoons creamy horseradish<br><br />3 tablespoons Worcestershire sauce<br><br />2 teaspoons of celery salt<br><br />2 teaspoons of cracked black pepper<br><br />10 shakes Tabasco<br><br />1 ounce freshly squeezed lime juice</li></ol><br /><ol><li><br /><b>Gochujang Bloody Mary</b><br><br />Equal parts shichimi togarashi</a> and sugar, for rimming glass<br><br />1 1/2 ounces bourbon<br><br />3 ounces Bloody Mary base<br><br />1 squirt Gochujang</a><br><br />Dash of celery salt<br><br />Dash of ground black pepper<br><br />Squirt of Worcestershire<br><br />Ice<br><br />Garnishes: bacon, celery, olives, pickled jalapeño</li></ol><br /> Directions<br /><br /><ol><br /><li><br />To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.</li><br /><li><br />To make Bloody
