The classic brunch bloody gets a bbq makeover using bourbon smoked togarashi spice, chipotle spiked sauce and salami stick garnish.
- 1/2 oz. NW Elixirs Hott Smoke Sauce
- La Quercia Rustix Smoky Salami
- 4 oz. tomato juice
- Bourbon Barrel Foods togarashi spice
- 2 oz. Vodka or Bourbon
- lemon or lime wedges
Optional: Worcestershire sauce (try Bourbon Barrel Foods) or fresh horseradish.
Pour some togarashi onto a small plate.
Rub the juicy side of a lemon wedge along the lip of a glass.
Roll the outer edge of the glass in togarashi until fully coated.
Fill with ice and set aside.
Squeeze a lemon wedge into a shaker and it in.
Add the remaining ingredients and ice and shake gently.
Strain into the prepared glass.
Garnish with Rustix salami, cucumber spear and a lemon or lime wedge.
Pro Tip: Pre-chill the glasses!