Yellow Bell Pepper Mary

Bell peppers and yellow fruit add a piquant kick to this reinvented classic.

  • 1 750-ml bottle of vodka (Absolut Peppar works well)
  • 1 liter fresh yellow tomato juice 
  • 6 ounces yellow bell pepper juice
  • 6 ounces fresh pineapple juice
  • 6 ounces yellow beet juice
  • 6 ounces lemon juice
  • 4 ounces mango nectar
  • 1 teaspoon white pepper
  • 1 ounce white balsamic vinegar
  • 2 tablespoons horseradish
  • 1 teaspoon salt
  • ½ ounce mango-habanero hot sauce (or to taste)

Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a wedge of pineapple and a rim of black lava salt. Makes 20 servings.

Published on December 8, 2015

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