Mixologist David Castagnetti of Firefly in Studio City, CA, has done bourbon-lovers a serious service by creating a Bloody Mary starring the American spirit. His version is seriously spicy - with the addition of Japanese togarashi pepper and Korean gochujang red pepper paste. Brunch will never be the same!Gochujang Bloody MaryFrom David CastagnettiINGREDIENTSBloody Mary Base48 ounces (approximately 6 cups) tomato juice3 tablespoons creamy horseradish3 tablespoons Worcestershire sauce2 teaspoons of celery salt2 teaspoons of cracked black pepper10 shakes Tabasco1 ounce freshly squeezed lime juiceGochujang Bloody MaryEqual parts shichimi togarashi and sugar, for rimming glass1 1/2 ounces bourbon3 ounces Bloody Mary base1 squirt GochujangDash of celery saltDash of ground black pepperSquirt of WorcestershireIceGarnishes: bacon, celery, olives, pickled jalapeƱoDIRECTIONSTo make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.To make Bloody Mary: Dip the rim of a pint glass with togarashi-sugar mixture, and set aside.Add bourbon, Bloody Mary base, Gochujang, celery salt, black pepper, and Worcestershire to a shaker with ice, and shake. Pour into pint glass, and garnish to your liking.POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!Subscribe to POPSUGAR Food!http://www.youtube.com/subscription_center?src_vid=wNSZWHtiGek&add_user=popsugartvyumCheck out the rest of our channel:https://www.youtube.com/user/popsugartvyum