Bloody Moses

From Episode 222 - Vayikra with Rabbi Leora Kaye:

We’re starting off with a pint glass rimmed with celery salt for all of that ash. Take your glass, run a lemon wedge along the rim, save it for later, and dip the rim into celery salt.

Fill your glass with ice and add in 2 oz mezcal for all that smoke. Next up, 2 dashes Tabasco for the fire and 2 dashes of Worcestershire sauce, which I would like to note I said correctly on the first try. We’ll turn up the heat with a teaspoon of Wasabi paste before topping off with tomato juice for all the blood and stirring to combine.

For a non-alcoholic version, swap out the mezcal for some carrot juice which will give some sweetness and brightness. Don’t worry, you’ll still get plenty of smoke from the Worcestershire sauce, which I said correctly again.

Because we can’t end this drink without slaughtering something, impale two olives for the turtle doves onto a toothpick with your reserved lemon wedge. Finally, a celery stalk for the meal offering and honestly, it just feels right.

Brunch, Minchah, or any other time of day, we know this drink will get your tastebuds going.

L’chayim!

Bloody Moses (Boozey)

Lemon Wedge
Celery Salt
2 oz Mezcal
2 dashes Tobasco Sauce
2 dashes Worcestershire Sauce
1 tsp Wasabi Paste
Tomato Juice
2 Olives

Bloody Moses (Not Boozey)

Lemon Wedge
Celery Salt
2 oz Carrot Juice
2 dashes Tobasco Sauce
2 dashes Worcestershire Sauce
1 tsp Wasabi Paste
Tomato Juice
2 Olives

L’chayim!