Author Notes
Traditional brunch favorite spiked with notes of pickled beets and citrus. —Chrissy
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Ingredients
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2 cups
fresh squeezed tomato juice
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1/2 cup
orange juice
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1/4 cup
pickled beet juice
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3 tablespoons
Worcestershire Sauce
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4 tablespoons
horseradish
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2 tablespoons
Cholula hot sauce
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4 teaspoons
coarsely ground black pepper
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3 tablespoons
smoked Spanish paprika
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6 shots
vodka
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3 shots
Grand Marnier
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Parsley, to garnish
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Olives, to garnish
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Orange wedges, to garnish
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Pickled beets, to garnish
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Smoked paprika and black pepper, for the rim
Directions
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Pour some smoked paprika and coarse black pepper onto a small plate. Rub the juicy side of an orange wedge along the lip of a pint glass. Roll the outer edge of the glass in the paprika and pepper until fully coated. Fill with ice and set aside.
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Add the remaining ingredients to a shaker and fill with ice. Shake gently and strain into the prepared glass. Garnish with an orange, olives, picked beets and parsley.
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