Rio Fuego Bloody Maria

Erik Ellestad is one of the Bright Young Kids preparing and creating modern cocktails. I’m pretty much “old school”, as in gin martinis and Manhattans, but anytime a Rancho Gordo product can be incorporated into a classic,  I’m all for it. Especially since I think the bean martini is a few years away.

from Erik:

1 Dash Celery Salt
1 Dash Lemon Juice
1 Dash Worcestershire Sauce
2 oz home made tomato juice
3 oz clam juice
1 1/2 oz Rain Vodka
1/2 teaspoon prepared horseradish
1 dash Rancho Gordo Rio Fuego Very Hot Sauce

Roll ingredients in ice
between cocktail shakers. Strain into ice filled glass and give it a
good grind of black pepper. 

Note: This recipe is adapted from the “New and Additional Cocktails” section of the second edition of the Savoy Cocktail Book.

In any case, I often find Bloody Mary’s a bit thick. Using the clam juice
thins out the tomato juice. It’s not too clammy or anything, more of a
hint of the sea. Nice, really. The Rancho Gordo Very Hot Sauce and
horseradish give it a little bit of a kick.

You visit Erik’s blog for more inspiration. He also is the booze host at eGullet.