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