Thai Chile Bloody Marys

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 quart tomato juice
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice, plus 10 lemon wedges, for serving
1 tablespoon cracked black pepper
1 teaspoon celery seeds
1 red Thai chile, seeded and finely chopped
2/3 cup vodka
30 cherry tomatoes (1/2 pound), halved
Ice
10 celery ribs

Instructions:

In a blender, combine the tomato juice with the Worcestershire sauce, lemon juice, black pepper, celery seeds and Thai chile. Blend well. Transfer the Bloody Mary mix to a pitcher. Stir in the vodka.

Divide the cherry tomatoes among 10 tall glasses and muddle the tomatoes. Fill the glasses with ice. Pour in the Bloody Mary mix, garnish each drink with a celery rib and lemon wedge and serve.

Make Ahead The Bloody Mary mix can be refrigerated overnight. Add the vodka before serving.

Serves 10.

Recipe by Jean-Georges Vongerichten via foodandwine.com