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Thai Chile Bloody Marys
© Cedric Angeles

Thai Chile Bloody Marys

  • TOTAL TIME: 25 MIN
  • SERVINGS: 10

To kick off his New Year's Day feast, Jean-Georges Vongerichten served zingy Bloody Marys spiced with a pureed Thai chile in place of the traditional Tabasco, giving the cocktails a subtle, fruity sweetness. Any mild hot red pepper will work.

  1. 1 tablespoon cracked black pepper
  2. 30 cherry tomatoes (1/2 pound), halved
  3. Ice
  4. 1 quart tomato juice
  5. 2/3 cup vodka
  6. 2 tablespoons fresh lemon juice, plus 10 lemon wedges, for serving
  7. 1 red Thai chile, seeded and finely chopped
  8. 1 teaspoon celery seeds
  9. 10 celery ribs
  10. 1/4 cup Worcestershire sauce
  1. In a blender, combine the tomato juice with the Worcestershire sauce, lemon juice, black pepper, celery seeds and Thai chile. Blend well. Transfer the Bloody Mary mix to a pitcher. Stir in the vodka.
  2. Divide the cherry tomatoes among 10 tall glasses; muddle the tomatoes. Fill the glasses with ice. Pour in the Bloody Mary mix, garnish each drink with a celery rib and lemon wedge and serve.
Make Ahead The Bloody Mary mix can be refrigerated overnight. Add the vodka before serving.
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