Sriracha Bloody Mary

I love sriracha and using it to replace the conventional Tabasco® hot sauce in my go-to Bloody Mary recipe creates an equally quenching, but slightly brighter and spicier cocktail. For more fire, substitute with habanero chiles or pepper vodka. Garnish with celery ribs, pickled asparagus, and green olives.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 138 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt
• 1 tablespoon Worcestershire sauce
• ½ teaspoon celery salt
• ⅓ cup red wine vinegar
• 1 large clove garlic, minced
• freshly ground black pepper to taste
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Sriracha sauce
• ice cubes
• ½ teaspoon finely grated lemon zest
• 8 pitted green olives
• 3 ½ cups tomato juice
• 1 ¼ cups vodka
• 2 serrano chile peppers, seeded and minced
• ¼ cup olive juice
• 1 pickled red pepper (such as Peppadew®), minced
• 8 ribs celery
• 8 spears pickled asparagus

Recipe Instructions

Step 1

Stir tomato juice, vodka, serrano chile peppers, red wine vinegar, olive brine, red pepper, lemon juice, Worcestershire sauce, 1 tablespoon black pepper, sriracha sauce, garlic, lemon zest, celery salt, and kosher salt together in a pitcher. Cover the pitcher and refrigerate until chilled, 2 to 4 hours.

Step 2

Divide ice between 8 Collins glasses. Pour vodka mixture over ice and garnish each with celery rib, asparagus spear, green olive, and black pepper.