From the Marin IJ, by Jeff Burkhart

Bloody Mary mix with a Middle Eastern flair

1 large can organic tomato juice (46 ounces)

1 10-ounce bottle Worcestershire sauce

1 ounce prepared horseradish (more if you like the burn)

1 ounce harissa chili paste (more if you really like the burn)

2 ounces fresh-squeezed lemon juice

1 tablespoon fresh ground black pepper

½ tablespoon celery seed

½ liter Hanson of Sonoma habanero vodka (Hanson of Sonoma)

Kosher dill pickle spears for garnish

Rimming salt:

Half cup kosher salt

Quarter cup coarse ground black pepper

1 teaspoon harissa powder

Mix first eight ingredients together in a non-reactive bowl then chill in refrigerator. Meanwhile, combine salt, pepper and harissa in shallow soup bowl.

To make each drink, wet rim of each serving glass and then dip in salt/pepper/harissa mixture, shake off excess. Fill glass with ice and add bloody Mary mix. Garnish with pickle spear.

Note: Check out Hanson’s new tasting room in Sausalito at 669 Bridgeway.

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