Lay out all of the ingredients on your working surface
Peel, then grate the fresh horseradish using the microplane
Wash properly the lemon skin using soap and a hard brush if it’s waxed
Zest the lemon using the microplane
Juice the lemon in a bowl – don’t throw away the rinds just yet!
Put, in a small plate, the Tajin and/or celery salt, and mix well
Fill your shaker halfway with ice
Using the lemon rind, wet a band of about 1-cm width of the outside of the pint glass, from the rim down
Dip the wet part in the Tajin/celery salt mix
Clean up the outside of the glass with a dry towel, leaving a straight rim of Tajin/celery salt mix
In the shaker, add the vodka, the Clamato, the Tabasco, the Worcestershire sauce, the horseradish, a half-pinch of the lemon zest, 30 ml of lemon juice, the bitters, and a half-pinch each of Tajin and celery salt
Shake for about 10 seconds
Here, you can either strain the mix in the glass or serve as-is, ice included – the horseradish will give an added texture
Garnish with one half of a pickled long red pepper
Don’t have picked long red peppers? Try a branch of celery, or half a dill pickle, or even a pepperette!
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