30g grated horseradish
30 g crushed black pepper
1⁄4 c harissa (pref homemade)
1⁄4 c hot sauce (we used house made carrot/habanero)
1⁄4 c Worcestershire sauce
1⁄4 c pickle juice (we used pickled carrot juice or dill pickle juice)
1/8 c balsamic vinegar
1T (or to taste)
200 mL tomato juice
15 mL Lustau Amontillado sherry
30mL Cazadorez Tequila Blanco
Salt, pepper, crushed chipotle
Pickle skewer for garnish
Briefly blend all base ingredients to make a thin paste.
Garnish a tall glass with lime wedge, salt, pepper and crushed dried chipotle chilli.
Combine base mix with tomato juice, tequila, sherry and a generous squeeze of lime.
Top glass with ice, garnish with a pickle skewer and serve with hot sauce on the side for those
who like a big kick.
For the full Kitchen Kind article from Emely Donegan & Jente van Beek click here.
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