RECIPE

Thai Chile Bloody Marys

  • ACTIVE:
  • 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.

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 10

Ingredients

  • Ingredients
    1. 1 quart tomato juice
    2. 1/4 cup Worcestershire sauce
    3. 2 tablespoons fresh lemon juice, plus 10 lemon wedges, for serving
    4. 1 tablespoon cracked black pepper
    5. 1 teaspoon celery seeds
    6. 1 red Thai chile, seeded and finely chopped
    7. 2/3 cup vodka
    8. 30 cherry tomatoes (1/2 pound), halved
    9. Ice
    10. 10 celery ribs

Directions

  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.