Worlds Greatest Bloody Mary: Bourbon, Bacon, and Peppers
PopSugar interviews David Castegnetti
Mixologist David Castagnetti of Firefly in Studio City, CA, has done it!! No longer will you have to reach for your vodka to mix with your Saturday or Sunday morning Bloody Mary’s . Introduce bourbon..
His version has meat, spice, and stars the American spirit, bourbon — with the addition of Japanese togarashi pepper and Korean gochujang red pepper paste, you might want to have two.
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
Gochujang Bloody Mary
Equal parts shichimi togarashi and sugar, for rimming glass
1 1/2 ounces bourbon
3 ounces Bloody Mary base
1 squirt Gochujang
Dash of celery salt
Dash of ground black pepper
Squirt of Worcestershire
Garnishes: bacon, celery, olives, pickled jalapeño
If you have ever made bloody mary’s then this will be a cinch. If not then:
1-Mix your ingredients and marinate overnight.
2-Dip the rim of your glass onto your preferred rim garnish, sugar, salt, pepper
3-Add the bourbon of your choosing with the base, Worcestershire and all garnish and serve…its cinch.
Head over POPSUGAR for the video, directions and more fun, hip food and drink suggestions.
Bourbon, Bacon, Spice