1 tsp. grated horseradish
1 Tbl. capers with brine
1/4 cup Worcestershire sauce
1 fresh lemon, pitted and juiced
1 tsp. fresh cracked black pepper
1 Tbl. celery salt & red pepper flakes, each
3 1/2 cups plain canned tomato juice
9 oz. Hangar One vodka
MAKE YOUR BASE
Blend celery stalks,shallot, horseradish, capers with brine, Worcestershire sauce, and lemon juice.
ADD SOME SPICE
Stir in black pepper, celery salt and red pepper flakes. Taste and adjust.
FLESH IT OUT
Add about 3 1/2 cups of plain tomato juice and refrigerate mix overnight.
Run the chilled mixture through a strainer, and pour evenly into six highball glasses.
Add about 1.5 oz. Hangar One vodka into each glass, garnish with a trimmed celery stick.
Recipe Courtesy of Jeffrey Tascarella of NoMad Hotel in New York City.
Enjoy Responsibly With Friends!