- 3 1/2 cups tomato juice
- 1 1/4 cups vodka
- 2 serrano chile peppers, seeded and minced
- 1/3 cup red wine vinegar
- 1/4 cup olive juice
- 1 pickled red pepper (such as Peppadew®), minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon freshly ground black pepper
- 1 tablespoon sriracha sauce
- 1 large clove garlic, minced
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon celery salt
- 1/2 teaspoon kosher salt
- ice cubes
- 8 ribs celery
- 8 spears pickled asparagus
- 8 pitted green olives
- freshly ground black pepper to taste
- Stir tomato juice, vodka, serrano chile peppers, red wine vinegar, olive brine, red pepper, lemon juice, Worcestershire sauce, 1 tablespoon black pepper, sriracha sauce, garlic, lemon zest, celery salt, and kosher salt together in a pitcher. Cover the pitcher and refrigerate until chilled, 2 to 4 hours.
- Divide ice between 8 Collins glasses. Pour vodka mixture over ice and garnish each with celery rib, asparagus spear, green olive, and black pepper.
05/08/2018
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