Ingredients
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
Directions
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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.
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Divide ice between 8 Collins glasses. Pour vodka mixture over ice and garnish each with celery rib, asparagus spear, green olive, and black pepper.
Source: AllRecipes
