The Hot Italian Bloody Mary Recipe
The Hot Italian
Inspired by Head Mixologist Jacopo Rosito at 54 Mint and a beautiful San Francisco day spent with “The Hot Italian” herself, Valentina.
Serving Size - 1 Bloody Mary
6 oz Tomato Juice
2 oz Vodka (your choice)
3 dashes Worcestershire
3 dashes Hot Sauce
1⁄2 t. Hot Oil from a Jar of Peppers (like Mama Lil’s or Calabrian)
1/4t. Balsamic Vinegar
3 large leaves Fresh Oregano
1 Lemon Wedge
Pinch of Salt
Pinch of Pepper
Garnish with Cherry Tomatoes, Olive, and Lemon
1. Using a lemon wedge, wet the rim of a pint glass. Invert the glass onto a plate of salt and pepper to coat the rim.
2. Combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, hot oil, oregano, juice from lemon wedge , salt and pepper in a cocktail shaker. Stir.
3. Fill the glass with ice. Pour bloody mary mix into glass. Garnish with cherry tomatoes, an olive, and a lemon wheel.
author. founder. bloody mary enthusiast.
Shelley Buchanan is a fearless adventurer with a liver of steel and an affection for vodka. Author of three bloody mary city guides, founder of The Drunken Tomato and celebrity judge at numerous bloody mary festivals, Shelley travels the world brunching, writing and boozing with fellow bloody mary enthusiasts.