Ingredients3 ½ cups tomato juice 1 ¼ cups vodka 2serrano chile peppers, seeded and minced ⅓ cup red wine vinegar ¼ cup olive juice 1pickled 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 ½ teaspoon finely grated lemon zest ½ teaspoon celery salt ½ teaspoon kosher salt ice cubes 8 ribs celery 8 spears pickled asparagus 8pitted 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.
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