Sriracha Bloody Mary Recipe

Chill a highball or Collins glass in the freezer for 5–10 minutes or fill with ice water while you prepare the drink.

On a small plate, combine celery salt and flaky sea salt. Rub the lemon wedge around the rim of the chilled glass, then dip the rim into the salt mixture to coat. Set glass aside.

In a small bowl or measuring cup, combine 1 tsp house Sriracha, 1/2 tsp prepared horseradish, and 1/8 tsp smoked paprika (if using). Stir until smooth and homogenous. This adds brightness, heat, and a horseradish bite to the cocktail.

Combine ingredients

Fill a cocktail shaker or mixing glass halfway with fresh ice. Add 2 oz vodka, 4 oz chilled tomato consommé, 1/2 oz fresh lemon juice, 1/2 tsp Worcestershire sauce, 1 tsp freshly ground black pepper, 1/4 tsp fine sea salt, and the prepared house Sriracha mix.

Mix

Firmly cap the shaker and roll (or shake briefly) for 8–10 seconds to thoroughly chill and integrate the ingredients without over-diluting. Rolling between two tins or a gentle roll back and forth with the shaker gives a smoother texture; if you prefer more aeration, shake vigorously for 10–12 seconds.

Taste and adjust

Taste a small amount (or pour a barspoon into a tasting glass). Adjust seasoning as needed: add a few drops more Worcestershire for umami, 1/4 tsp more salt if flat, or an additional 1/2 tsp Sriracha for more heat. If too intense, add 1/2 oz chilled tomato consommé or a splash of cold water.

Serve

Discard ice or water from the chilled glass and fill the glass with fresh ice cubes. Strain the cocktail into the prepared glass over the ice. Garnish with the lemon wedge on the rim and a celery stalk or pickled green bean speared on a skewer.

For a saltier rim, increase celery salt to 1 1/2 tsp. To make a batch for a party, multiply all ingredients by the number of servings and stir in a pitcher with ice; do not shake the entire batch — stir and taste as you go.