| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Puree the pisco, horseradish, lemon juice, aji Amarillo puree, soy sauce, Worcestershire, pepper and large celery stalks in a blender until smooth.
- Divide the puree among 4 tall glasses filled with ice. Top with tomato juice and stir. Garnish each glass with a leafy celery stalk.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 117 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 259 mg |
| Serving Size | 1 of 4 servings |
| Calories | 117 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 259 mg |