</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 /> Gochujang Bloody MaryFrom David Castagnetti</p><br /> Ingredients<ol><li><b>Bloody Mary Base</b></li><li><br />48 ounces (approximately 6 cups) tomato juice</li><li><br />3 tablespoons creamy horseradish</li><li><br />3 tablespoons Worcestershire sauce</li><li><br />2 teaspoons of celery salt</li><li><br />2 teaspoons of cracked black pepper</li><li><br />10 shakes Tabasco</li><li><br />1 ounce freshly squeezed lime juice</li></ol><br /><ol><li><b>Gochujang Bloody Mary</b></li><li><br />Equal parts shichimi togarashi</a> and sugar, for rimming glass</li><li><br />1 1/2 ounces bourbon</li><li><br />3 ounces Bloody Mary base</li><li><br />1 squirt Gochujang</a></li><li><br />Dash of celery salt</li><li><br />Dash of ground black pepper</li><li><br />Squirt of Worcestershire</li><li><br />Ice</li><li><br />Garnishes: bacon, celery, olives, pickled jalapeño</li></ol><br /> Directions<ol><br /><li>To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.</li><br /><li>To make Bloody Mary: Dip the rim of a pint glass with togarashi-sugar mixture, and set aside.</li><br /><li>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. </li><br /></ol><br /> Information Category Drinks, Cocktails Cuisine North American Yield 1 drink <br /></p><br />
