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Rio Fuego Bloody Maria


* In the kitchen

Erik Ellestad is one of the Bright Young Kids preparing and creating modern cocktails. I'm pretty much "old school", as in gin martinis and Manhattans, but anytime a Rancho Gordo product can be incorporated into a classic, I'm all for it. Especially since I think the bean martini is a few years away. Grains_038 from Erik: 1 Dash Celery Salt 1 Dash Lemon Juice 1 Dash Worcestershire Sauce 2 oz home made tomato juice 3 oz clam juice 1 1/2 oz Rain Vodka 1/2 teaspoon prepared horseradish 1 dash Rancho Gordo Rio Fuego Very Hot Sauce Roll ingredients in ice between cocktail shakers. Strain into ice filled glass and give it a good grind of black pepper. Note: This recipe is adapted from the "New and Additional Cocktails" section of the second edition of the Savoy Cocktail Book. In any case, I often find Bloody Mary's a bit thick. Using the clam juice thins out the tomato juice. It's not too clammy or anything, more of a hint of the sea. Nice, really. The Rancho Gordo Very Hot Sauce and horseradish give it a little bit of a kick. You visit Erik's blog for more inspiration. He also is the booze host at eGullet.

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