Film producer Laurie McQuillan mixes up a spicy blended Bloody Mary that gets its bright flavor from fresh lemon juice and a surprise ingredient: beet horseradish. Fragrant purple basil garnish adds a peppery, anise flavor to the mix.
Chamomile Gin Cocktail
32 ounces Campbell’s organic tomato juice
2 1/2 ounces Bubbies beet horseradish (or regular horseradish if hard to find)
Juice of 1 lemon
1 1/2 tablespoons Cholula sauce
4 tablespoons Worcestershire sauce
Salt and pepper, to taste
1/2 teaspoon celery salt
1 1/2 cups vodka
Purple basil (optional)
In a large pitcher, combine all ingredients except purple basil. Pour mixture into food processor and blend. Return to pitcher. Chill. Serve in tall glasses over ice with a sprig of purple basil.
Makes about 6 drinks
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