Ingredients Weight Measure
Chile and pepper infused Finlandia Vodka* 1-1/2 oz.
Fresh yellow tomato juice 4 oz.
Juice of 1/4 lemon
Ground white peppercorns pinch
Ground cumin pinch
Sea salt pinch
Balsamic Vinegar dash
Paprika pinch
TABASCO® Green Jalapeño Pepper Sauce 2-3 dashes
Fresh basil sprigs


  1. *Chile and pepper Finlandia Vodka - Rinse a few Serrano chiles and red Jalapeño peppers before pricking them with a pin. Infuse vodka with the chiles for three to five days, depending on the heat level you are comfortable with. Then strain off the liquid before storing in the refrigerator for up to one month.
  2. Add above ingredients to an ice filled mixing glass, reserving the basil and paprika until last. Roll (see below) until blended. Strain into an ice filled goblet and garnish with basil sprig and paprika.
  3. Hints: It is best to prepare your yellow tomato juice just prior to serving. This can be done easily by running the tomatoes through a vegetable juicer. When in season, heirloom tomatoes make a delicious juice base. Whatever the season, use the best fruit available.
  4. Roll - Rolling the drink between the mixing glass and the metal tin of your Boston shaker will satisfactorily blend the drink without overtly breaking down the ice or emulsifying the tomato juice.

Yield: 1 serving