Spicy Bloody Mary Recipe

Sterilize a clean 16- or 20-ounce glass jar with boiling water, then let dry. Add 2 cups Tito's vodka to the jar.

Slice 4 fresh Fresno chilies in half lengthwise and, depending on desired heat, remove some or all seeds. Add the halved chilies to the vodka.

Seal the jar and let infuse at room temperature out of direct sunlight for 24–48 hours, tasting after 24 hours. For moderate heat, 24 hours is usually enough; for spicier infusion, leave up to 48 hours.

When infusion reaches desired heat, strain vodka through a fine mesh sieve or coffee filter into a clean bottle to remove solids. Discard chilies (or reserve for garnish). Label and refrigerate. Yield: about 2 cups infused vodka.

If you don't have pickled carrots, quick-pickle: pack carrot batons into a small jar, add 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt, plus a pinch of crushed red pepper if desired. Refrigerate at least 30 minutes (best 2 hours).

Thread 3 gherkins, 3 olives and one pickled carrot baton onto a skewer for garnish. Add a cucumber slice and a halved Fresno chili to the skewer or place them directly in the glass. Prepare a lemon wedge for the rim/garnish.

In a mixing pitcher or jar, combine 6 oz tomato juice, 1/2 oz fresh lemon juice, 1 tbsp Worcestershire sauce, 1 tsp prepared horseradish, and 3 dashes hot sauce. Whisk or stir to combine.

Season the mix with 1 tsp freshly ground black pepper, 1/2 tsp celery salt, 1/4 tsp smoked paprika and 1/4 tsp sea salt. Taste and adjust seasoning — add more hot sauce, horseradish or lemon to balance heat, salt and acidity. Chill if time permits.

Mix 1 tbsp celery salt with 1/2 tsp smoked paprika on a small plate. Rub the rim of a highball or pint glass with the lemon wedge, then dip the rim into the seasoning to coat evenly.

Fill the rimmed glass with ice cubes until about 3/4 full.

Add 2 oz Fresno chili-infused vodka to the glass over the ice.

Pour 4 oz of the prepared Bloody Mary mix into the glass and gently stir once or twice to combine and chill the drink.

Garnish with the prepared skewer of gherkin, olive and pickled carrot, rest a cucumber slice on the rim and tuck a halved Fresno chili along the skewer or rim. Squeeze a lemon wedge lightly over the drink and drop it in if desired.

Serve immediately with a straw. Offer extra hot sauce or infused vodka on the side for guests who want more heat.