Freeman's recipe:
2 ounces Polish potato vodka
2 ounces tomato juice
1/2 teaspoon Worcestershire sauce
1/3 teaspoon balsamic vinegar
1 dash Tabasco sauce
1 tablespoon caperberry brine, from the jar
2 pinches celery salt
1 teaspoon Dijon mustard
1 teaspoon freshly grated or prepared horseradish Ice
2 to 3 caperberries.
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