serves 5
3 red bell peppers
4 cups tomato juice
1/4 cup Worcestershire sauce
1/4 cup prepared horseradish
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons ground black pepper
1 tablespoon Creole seasoning
1 tablespoon hot sauce
1 tablespoon pepperoncini juice or pickle juice
1 teaspoon celery salt
7 1/2 ounces vodka
Garnish: cooked shrimp, pepperoncini, pickled okra, lemon wedges
Position oven rack in top third of oven. Preheat oven to broil. Line a rimmed baking sheet with foil.
On prepared pan, place bell peppers.
Broil, turning occasionally, until blistered on all sides, 15 to 20 minutes. Transfer to a large bowl, and cover with plastic wrap. Let stand for 15 minutes. Using the back of a knife, scrape skin off bell peppers. Discard skin, seeds, and stems.
In the container of a blender, process bell peppers, tomato juice, Worcestershire, horseradish, lemon zest and juice, black pepper, Creole seasoning, hot sauce, pepperoncini or pickle juice, and celery salt.
Fill desired glasses with ice. Pour 1 1/2 ounces vodka into each glass. Top with pepper mixture. Garnish with shrimp, pepperoncini, okra, and lemon wedges, if desired.