Sriracha Bloody Mary

Becca Haley-Park

This bloody packs a punch, both from its booze and its various spicy components. Feel free to mix up the garnishes; a spear of pickled asparagus would work just well as a celery stalk, for example.

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Ingredients

3 ounces Absolut Cilantro vodka
6 ounces spicy tomato juice
Juice of half a lemon
Dash of pickle brine
3 dashes Sriracha sauce
2 dashes celery salt
2 dashes smoked paprika
2 dashes Worcestershire sauce
Cooked bacon strip to garnish
Lemon wheel to garnish
Celery stalk to garnish

Instructions

Fill both a cocktail shaker and a tall, 12-ounce glass with ice. Combine all ingredients (except garnishes) in shaker, and shake vigorously for 20 to 30 seconds, or until shaker is frosty. Strain into an ice-filled glass. Garnish with bacon, lemon, and celery.

Notes

TRY IT WITH: A hard, aged, grating cheese—though bloodys tend to pair well with “most cheeses outside the blue cheese family,” says Robert Albright, bartender at the St. Regis New York (the hotel where the bloody mary was reportedly created). A good rule of thumb: Choose a cheese that would be at home on or in a tomato-sauced pasta dish. We love this bloody with classic Parmigiano Reggiano.