Bell peppers and yellow fruit add a piquant kick to this reinvented classic.
Published: December 8, 2015
1 750-ml bottle of vodka (Absolut Peppar works well)
1 liter fresh yellow tomato juice
6 ounces yellow bell pepper juice
6 ounces fresh pineapple juice
6 ounces yellow beet juice
6 ounces lemon juice
4 ounces mango nectar
1 teaspoon white pepper
1 ounce white balsamic vinegar
2 tablespoons horseradish
1 teaspoon salt
½ ounce mango-habanero hot sauce (or to taste)
Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a wedge of pineapple and a rim of black lava salt. Makes 20 servings.