Alaea Hawaiian Bloody Mary

• Fine alaea Hawaiian salt
• Juice of 1/4 lemon
• 2 ounces vodka
• 2 dashes celery bitters
• 6 drops clam juice
• 6 drops Worcestershire sauce
• 1 teaspoon horseradish
• 3 to 6 drops Tabasco sauce
• 3 grinds coarsely ground black pepper
• 3 ounces unsalted tomato juice
• 1 long, fine celery stalk, leaves still attached, for garnish

1. Put a three-finger pinch of alaea salt on a flat plate.
2. Wet the edge of a tall highball glass with the squeezed-out lemon rind.
3. Place the glass upside down on the plate to rim it with salt.
4. Combine the lemon juice, vodka, bitters, clam juice, Worcestershire, horseradish, Tabasco, pepper, tomato juice, and 1 two-finger pinch alaea salt in a shaker over ice.
5. Stir thoroughly for 5 seconds, pour the liquid and ice into the glass, and garnish with the celery.

alaea hawaiian salt, lemon, vodka, celery bitters, clam juice, worcestershire sauce, horseradish, tabasco sauce, ground black pepper, tomato juice, long

Taken from www.epicurious.com/recipes/food/views/alaea-hawaiian-bloody-mary-382478 (may not work)