Makes 20 cocktails
1 gallon V8 juice
3 ounces canned chipotle peppers
1 bunch cilantro, finely chopped
3 ounces horseradish
1 teaspoon celery salt
Juice of 3 limes
Cracked black pepper and salt, to taste
40 ounces (5 cups) Orzel vodka
Lemon wedge, for garnish
Okra spear, for garnish
Olive, for garnish

Combine all ingredients except vodka. Blend 6 ounces mix with 2 ounces vodka in an 8-ounce glass. Garnish with lemon wedge, okra spear, and olive.

PS 450, 450 Park Avenue South, 212-532-7474.

4 ounces tomato juice
1 teaspoon horseradish
5 splashes Tabasco sauce
2 splashes Worcestershire sauce
2 pinches celery salt
2 pinches freshly ground pepper
Splash of olive juice
Splash of fresh lemon juice
1½ ounces Stoli vodka
3 olives, for garnish
Celery stalk, for garnish
Lemon wedge, for garnish

Combine all ingredients except vodka in a Collins glass. Stir well. Add vodka and ice and shake vigorously. Garnish with olives, celery stalk, and lemon wedge.

Schiller’s Liquor Bar, 131 Rivington Street, 212-260-4555.

For the Bloody Mary mix:
A few shakes Tabasco sauce to taste
1 can (46 ounces) Sacramento tomato juice
Juice of 4 lemons
¾ cup well-packed prepared white horseradish
1½ teaspoons kosher salt
1½ teaspoons freshly ground black pepper
½ cup Lea & Perrins Worcestershire sauce

Combine all ingredients and chill overnight.

To assemble the drink: 
¾ cup Bloody Mary mix
2 ounces O.P. Anderson aquavit
½ cup ice
One bulb fennel, for garnish
Fresh marinated white anchovies, for garnish
Wooden skewer, for garnish

Combine Bloody Mary mix, aquavit, and ice in a cocktail shaker. Shake vigorously. Pour into a large glass. Cut fennel bulb lengthwise from top to base to make a ¼-inchwide slice. Put slice on a long wooden skewer along with a few anchovies and insert into drink as garnish.

Prune, 54 East First Street, 212-677-6221.


Makes 12 cocktails

For the sangrita mix: ¼ onion, chopped
¼ red bell pepper, chopped
2 teaspoons Szechuan peppercorns
2 teaspoons kosher salt
35 ounces tomato juice 
8 ounces orange juice
2 ounces lime juice
30 shakes Tabasco sauce

Liquify onion, bell pepper, and peppercorns in a blender. Mix in remaining ingredients. Refrigerate overnight.

To assemble the drink:
2 ounces Luksusowa potato vodka
4 ounces sangrita mix
½ ounce lemon juice
Cucumber stalk, for garnish
Lemon wedge, for garnish

Combine all ingredients in a Collins glass with ice. Garnish with cucumber and lemon wedge.

Macao Trading Co., 311 Church Street, 212-431-8750.

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