Thai Chile Bloody Marys

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.

Slideshow: Classic Cocktail Recipes

  • Total Time:
  • Servings: 10

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  • 1 tablespoon cracked black pepper
  • 30 cherry tomatoes (1/2 pound), halved
  • Ice
  • 1 quart tomato juice
  • 2/3 cup vodka
  • 2 tablespoons fresh lemon juice, plus 10 lemon wedges, for serving
  • 1 red Thai chile, seeded and finely chopped
  • 1 teaspoon celery seeds
  • 10 celery ribs
  • 1/4 cup Worcestershire sauce

How to make this recipe

  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.

Contributed By Photo © Cedric Angeles Published January 2009

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