Pisco Maria (Bloody Mary with Pisco)

• 5 ounces pisco
• 2 teaspoons prepared horseradish
• 2 teaspoons fresh lemon juice
• 2 teaspoons aji Amarillo puree, or 1/4 teaspoon habanero hot sauce
• 1 1/2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 stalks celery, plus 4 small inner stalks with leaves, for garnish
• Ice, for serving
• 2 cups tomato juice, chilled

1. Puree the pisco, horseradish, lemon juice, aji Amarillo puree, soy sauce, Worcestershire, pepper and large celery stalks in a blender until smooth.
2. Divide the puree among 4 tall glasses filled with ice.
3. Top with tomato juice and stir.
4. Garnish each glass with a leafy celery stalk.

pisco, horseradish, lemon juice, aji amarillo puree, soy sauce, worcestershire sauce, freshly ground black pepper, stalks celery, tomato juice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pisco-maria-bloody-mary-with-pisco-recipe.html (may not work)