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These two cocktails
get their kick from two of America’s favorite condiments.
Thai One On
By Chris Bostick, Master Mixologist at The Varnish, Los Angeles
 2 ounces quality vodka
7 ounces tomato juice
1/2 ounce Tabasco Soy Sauce
2 teaspoons Tabasco Sweet & Spicy Pepper Sauce
1 teaspoon minced ginger
1/2 teaspoon sea salt
1/8 teaspoon cracked black pepper
1/4 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon grated lemongrass
Juice of 1 lime
Lemongrass stalk
Candied ginger
Combine all ingredients. "Roll" ingredients back and forth from mixing glass
to tin and back several times. Mix well. Rim glass with lime
and lemongrass salt.* Pour into ice- filled and rimmed pint glass.
Garnish with lemongrass stalk and candied ginger.
*Lime and Lemongrass Salt
1/4 teaspoon grated lemongrass
1/4 teaspoon lime zest
1/2 tablespoon sea salt
1/2 tablespoon cane sugar
Combine all ingredients; mix well.
Corzo Chipotle Sangrita
By Manny Hinojosa, Corzo Mixology Specialist
 2 oz Corzo Silver Tequila
2 oz tomato juice1 oz chipotle mix*
1/4 oz lime juice, freshly squeezed
1/8 oz A1 Steak Sauce
Dash Worcestershire sauce
Dash black pepper
Dash celery salt
Pinch of salt
Pour all ingredients (except for Corzo Silver) into a large shot
glass and gently stir. Pour Corzo Silver into a separate shot glass.
Serve with lime wedge.
*Chipotle mix
1 8-oz can of chipotle chilies
2 cups of orange juice
Add both ingredients in a blender. Blend for half a minute.
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