MAGDALENA

Ingredients Weight Measure
Ice 8 oz.
Teton Glacier Potato Vodka 1-1/2 oz.
Tio Pepe Bone Dry Sherry 1/2 oz.
Lime, juiced 1/2 ea.
Worcestershire sauce 1 dash
TABASCO® brand Original Red Sauce 8 dashes
TABASCO® brand Spicy Ketchup 1 bar spoon
Pacific Farms® 100% Real Wasabi Paste* 1/4 tsp.
Anchovy paste 1/4 tsp.
Pickled capers 3 ea.
Finely ground white pepper pinch
Bookers® Small Batch Bourbon Whiskey 1 oz.
R. W. Knudsen® Organic Tomato Juice 4 oz.

Sweet Green Salt and Celery (for garnish)

Ingredients Weight Measure
Raw sugar 2 parts
Kosher salt 2 parts
TABASCO® brand Green Jalapeño Pepper Sauce 1 part
Celery 1 stalk

Method

  1. In a blender, combine 8 oz. ice, vodka, sherry, lime juice, Worcestershire sauce, TABASCO® Original Red Sauce, TABASCO® Spicy Ketchup, wasabi, anchovy paste, capers and ground pepper. Blend until smooth and frozen.
  2. Pour frozen mixture into pint glass or decorative tumbler. Float Bourbon Whiskey on top.
  3. For Sweet Green Salt: Pulverize raw sugar, kosher salt and TABASCO® Green Jalapeño Pepper Sauce with a fork. May also be used as a glass rimmer for this drink.
  4. Garnish drink with a plumed celery stalk that has been dredged in Sweet Green Salt.*

Yield: 1 serving

*Most commercially available Wasabi pastes are made from horseradish that has been enhanced with food coloring; do not use these products in this recipe.