Signature Pepper Bloody Mary Recipe

Rim the glass

Run the lemon wedge around the rim of a tall Collins or highball glass. Dip the rim into the coarse salt or celery salt to coat evenly. Set the glass aside.

Chill glass (optional)

If you prefer a colder drink, place the rimmed glass in the freezer for 5–10 minutes while you mix the cocktail.

Fill a cocktail shaker (or mixing glass) halfway with ice.

Add 2 oz house-infused pepper vodka to the shaker.

Pour in 4 oz Zing Zang Bloody Mary Mix and 0.5 oz fresh lemon juice.

Add 3 dashes Worcestershire sauce and 2 dashes hot sauce.

Add 1 tsp celery salt and a pinch of freshly ground black pepper (adjust to taste).

Shake gently — about 5–8 seconds — or roll between two tins once or twice. The goal is to chill and lightly aerate the mix without diluting it too much.

Fill the prepared glass with fresh ice (large cubes or a single oversized cube).

Strain the mixed Bloody Mary into the glass over the fresh ice.

Give the drink a quick stir with a bar spoon to integrate any rim salt and ensure even flavor.

Skewer the pickled pepper (or pepperoncini) and green olive on a cocktail pick and place across the glass.

Place the celery stalk in the glass as a stirrer and add the lemon wedge on the rim or inside the drink.

Optional: Add a crispy bacon strip as an extravagant garnish by resting it on the rim or placing it across the glass.

Sprinkle a light grind of black pepper over the top of the cocktail for added aroma. Serve immediately.