Hot And Dirty Recipe

Chill a highball or Collins glass in the freezer for a few minutes, or fill with ice while you prepare the cocktail.

Pour the coarse salt and cracked black pepper onto a small plate and mix to combine for rimming.

If using, remove a pepperoncini from its jar and pat dry for garnish. If you prefer a milder presentation, slice lengthwise; for a spicier punch, leave whole.

Rim the glass

Moisten the glass rim lightly with a lemon wedge (use the 0.25 oz lemon juice if preferred) or a small dab of pepperoncini juice. Dip the rim into the salt and pepper mixture so it adheres evenly. Discard excess.

Combine ingredients

In a cocktail shaker filled with ice, add 2 oz Ketel One Vodka, 1 oz pepperoncini juice, 0.25 oz fresh lemon juice, 0.25 tsp Worcestershire sauce, 3 dashes Tobasco, and 2 dashes celery bitters (if using).

Shake

Shake vigorously for 10–15 seconds until well chilled and slightly diluted. The shaker should feel very cold.

Strain

Discard the ice from the chilled glass, then fill the glass with fresh ice. Strain the shaken mixture into the prepared glass over the fresh ice.

Skewer the whole pepperoncini with a cocktail pick (add the olive or cocktail onion and/or celery stalk if using) and rest across the rim or drop into the glass.

Serve immediately with a small stirrer. Encourage the drinker to taste the rim salt/pepper with the first sip for the intended 'hot and dirty' contrast.