📝 About This Recipe
This isn't just a cocktail; it’s a savory masterpiece that celebrates the bright, vinegary punch of Tabasco Original Red Sauce. By layering complex liquid seasonings with a rich tomato base, we create a drink that is simultaneously refreshing, spicy, and deeply umami. Perfect for brunch or a restorative afternoon, this recipe elevates the classic drink into a gourmet experience through careful seasoning and artisanal garnishes.
🥗 Ingredients
The Spice Rim
- 1 tablespoon Smoked Paprika
- 1 tablespoon Celery Salt
- 1 teaspoon Kosher Salt
- 1 piece Lemon Wedge (for wetting the rim)
The Liquid Seasoning Base
- 1 tablespoon Tabasco Original Red Sauce (adjust to taste for heat)
- 2 teaspoons Worcestershire Sauce (high quality fermented variety)
- 1 tablespoon Prepared Horseradish (grated, not creamed)
- 1 ounce Fresh Lemon Juice (squeezed fresh)
- 0.5 ounce Fresh Lime Juice (squeezed fresh)
- 1 teaspoon Olive Brine (from the jar)
The Body
- 4 ounces Premium Vodka (chilled)
- 10 ounces Tomato Juice (low sodium preferred to control seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish Assembly
- 2 pieces Celery Stalk (with leafy greens attached)
- 4 pieces Pimento Stuffed Olives (skewered)
- 2 pieces Pickled Asparagus or Green Beans
- 2 strips Thick-cut Bacon (cooked until crispy)
- 2 slices Lemon Wheel
👨🍳 Instructions
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1
Begin by preparing the rimming salt. On a small flat plate, combine the smoked paprika, celery salt, and kosher salt. Mix thoroughly with a fork until the color is a uniform burnt orange.
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2
Take two tall highball or hurricane glasses. Run a lemon wedge around the entire outer rim of each glass to moisten it.
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3
Press the rims of the glasses into the salt mixture at a 45-degree angle, rotating slowly to ensure a thick, even coating. Set the glasses aside to dry slightly.
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4
In a large cocktail shaker or a mixing pitcher, combine the prepared horseradish, Tabasco sauce, and Worcestershire sauce. Whisk them together briefly to break up the horseradish clumps.
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5
Add the fresh lemon juice, lime juice, and olive brine to the spice base. This 'liquid seasoning' stage is crucial for developing the drink's depth.
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6
Pour in the chilled vodka and the tomato juice. Add the freshly cracked black pepper.
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7
Fill the shaker with large, solid ice cubes. Avoid crushed ice as it will dilute the tomato juice too quickly.
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8
Instead of shaking vigorously (which can make tomato juice foamy and thin), 'roll' the drink. Gently pour the mixture from the shaker into another glass or pitcher and back again 5-6 times. This chills the drink while maintaining a silky texture.
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9
Carefully fill your prepared rimmed glasses with fresh ice, being mindful not to knock the salt off the rim.
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10
Strain the Bloody Mary mixture into the glasses, leaving about half an inch of space at the top for garnishes.
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11
Insert the celery stalk first to provide a structural 'backbone' for the other garnishes.
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12
Thread the olives and pickled vegetables onto a cocktail pick and rest it across the rim.
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13
Add the crispy bacon strip and a lemon wheel to the side. Serve immediately while ice-cold.
💡 Chef's Tips
For the best flavor, let the tomato juice and spice mixture (without ice) sit in the fridge for 2 hours before serving to allow the flavors to marry. Always use fresh citrus; bottled lemon juice has a metallic aftertaste that clashes with the vinegar in Tabasco. If you prefer a thicker drink, use a 'tomato juice blend' or add a teaspoon of tomato paste to the mix. Adjust the heat by adding Tabasco drop by drop at the end—it's easier to add heat than to take it away! Use a high-quality, potato-based vodka for a creamier mouthfeel that stands up to the bold spices.
🍽️ Serving Suggestions
Serve alongside a classic Eggs Benedict with hollandaise sauce to cut through the drink's acidity. Pair with a side of freshly shucked oysters—the Tabasco in the drink acts as the perfect mignonette. Accompany with a small 'beer back' (a 4oz pour of light lager) to cleanse the palate between spicy sips. For a brunch spread, serve with sharp cheddar cheese cubes and toasted sourdough points. This drink also pairs beautifully with a spicy shrimp cocktail or grilled prawns.