Inside the Porthole:
- 1½ oz (45g) horseradish root, thinly sliced
- 1 clove garlic, thinly sliced
- 1 oz (30g) purple onion, cut into a small wedge or thinly sliced
- 3 small Bell peppers of various colors, thinly sliced
- 1 small habanero pepper, seeds removed, halved (or thinly sliced for faster infusion)
Liquid to be added:
- 10 fl oz (300 ml) tomato juice (see tips below for home-made juice instructions)
- 8 tsp (40 ml) fresh squeezed lemon juice (yield from ½ smaller lemon)
- 2 tsp (10 ml) worcestershire sauce
- ½ tsp (2.5 g) salt
- ¼ tsp (0.5 g) ground pepper
Remove strainer screen from the Porthole.
Arrange infusion ingredients in the Porthole.
Close the Porthole, tighten screw, and check the seal for good contact on both sides.
Whisk liquid ingredients together.
Transfer liquid mix into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Best when infused at least 3 hours, periodically toggling the Porthole. Refrigerate after 6 hours.
Serve over Vodka on ice.
Garnish to taste with olive, celery, etc.
- For those sensitive to spicy foods, this recipe will result in a delicious infusion even when the habanero pepper is omitted. Small amount of Jalapeno pepper will introduce less intense heat. We highly recommend wearing gloves while handling hot peppers.
- Make your own tomato juice by blending 6 roma tomatoes and pushing through a rigid strainer. Use cheesecloth for a less viscous, more translucent juice. Alternatively, for a completely transparent version (Bloodless Mary), freeze the blended tomatoes and thaw in a double layer cheesecloth bag or a clean t-shirt suspended above a container.