Goblin Face Caesar-tini
Pickle juice, horseradish and hot sauce add their zesty kicks to this cocktail.
Servings: 1
Ingredients:
Left to right: Jack-o’-Lantern , Goblin Faced Caesar-tini, Rotten Apple Martini
Photography by Edward Pond
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4 oz (125ml) tomato-clam cocktail
1-1/4 oz (35ml) vodka
2 tsp (10ml) pickle juice
1/2 tsp (2ml) prepared horseradish
3 dashes Worcestershire sauce
3 dashes hot pepper sauce
Pinch each salt and pepper
Goblin Face:
2 pimiento-stuffed green olives
1 miniature dill pickle or gherkin
Garnish:
1 Lime wedge
Celery salt
Preparation:
Goblin Face: Thread 1 olive for eye-ball onto toothpick. Thread pickle cross-wise for nose beside olive, them remaining olive for other eye. set aside.
Garnish: Moisten 1/4-inch (5mm) rim of martini glass with lime wedge. Dip into plate of celery salt to coat. Set aside.
Fill cocktail shaker with ice. Add tomato-clam cocktail, vodka, pickle juice, horseradish, Worcestershire sauce, hot pepper sauce, salt and pepper; shake vigorously to blend and chill. Strain into prepared glass. Garnish with Goblin Face.
Garnish: Moisten 1/4-inch (5mm) rim of martini glass with lime wedge. Dip into plate of celery salt to coat. Set aside.
Fill cocktail shaker with ice. Add tomato-clam cocktail, vodka, pickle juice, horseradish, Worcestershire sauce, hot pepper sauce, salt and pepper; shake vigorously to blend and chill. Strain into prepared glass. Garnish with Goblin Face.
Additional Information
- Nonalcoholic Goblin Face Bloody Mary-tini:
Omit vodka. Reduce pickle juice to 1 tsp (5ml).
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