Base Ingredients

  • 8 ounces premium tomato juice
  • 1 teaspoon horseradish
  • 5 drops of scorpion brand hot sauce
  • 1 quarter lime
  • 1/8 teaspoon fennel Pollen
  • 1/8 teaspoon cracked black pepper
  • 1/8 teaspoon cardamom
  • Smoked paprika salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • ½ teaspoon coriander
  • 1.5 ounces of BLACKLAND Vodka made and distilled in Fort Worth TX
  • Lobster claw
  • Two colossal shrimp deveined and steamed
  • One celery stalk
  • One cornichon pickle and 2 queen olives skewer
  • One shishito pepper (this is a fairly mild pepper)


  1. Rim the glass with lime and dip in two smoked paprika salt until rim is coated
  2. Squeeze the rest of the lime quarter in two the glass
  3. Fill with ice and pour Bloody Mary mixture over ice
  4. Thoroughly mix with a spoon.
  5. To blister or blacken the pepper put in a small amount of hot oil. This should only take a few minutes.
  6. Garnish the Bloody Mary with the lobster, shrimp, celery, pickles, olives, pepper
  7. Float fennel pollen on top of Bloody Mary