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.

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

1. Roll ingredients in ice between cocktail shakers. Strain into ice filled glass and give it a good grind of black pepper. 
2. Note: This recipe is adapted from the "New and Additional Cocktails" section of the second edition of the Savoy Cocktail Book.
3. 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.
4. You can visit Erik's blog for more inspiration.