Cutwater Transfusion Recipe
Make Cutwater Transfusion Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare glass
Fill a highball or Collins glass with ice (about 1 cup). If desired, run a lime wedge around the rim and dip lightly in celery salt for a seasoned rim.
- 2
Mix base
In a cocktail shaker without shaking (or a mixing glass), combine 2 oz vodka, 2 oz tomato juice, 0.5 oz fresh lime juice, 2 dashes Worcestershire sauce, 2 dashes hot sauce, 0.5 tsp prepared horseradish, a pinch of celery salt, and a pinch of freshly ground black pepper. Add a small handful of ice to the shaker to chill the mixture.
- 3
Light stir
Gently stir the mixture in the shaker or mixing glass for 10–15 seconds to chill and slightly dilute. Do not vigorously shake—this preserves the ginger beer's carbonation and a smoother texture.
- 4
Assemble cocktail
Strain the chilled tomato-vodka mixture into the prepared glass over the ice. Top gently with 4 oz chilled ginger beer. Stir once slowly with a bar spoon to integrate ingredients, taking care not to lose carbonation.
- 5
Adjust seasoning
Taste and adjust: add another dash of hot sauce for heat, more Worcestershire for umami, or a squeeze of lime for brightness if desired.
Garnish & Serve
- 6
Garnish with a lime wedge and a celery stalk or pickled green bean. Serve immediately with a straw or stirrer.