This beauty puts a New England spin on a frequent brunch time guest. Complete with clam juice, horseradish and garlic, it's tangy, spicy and fittingly garnished with skewers of fried clam strips. Classic Boston cuisine brought to you by the Society!
2 fluid ounces white wine (about 1/4 cup), chilled
2 fluid ounces clam juice (about 1/4 cup), chilled
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon horseradish
1/4 teaspoon hot pepper sauce
1 teaspoon chopped fresh parsley
1 small clove garlic, peeled and grated
How to make it
Fill 2 glasses with ice. Stir the vegetable juice, vodka, wine, clam juice, lemon juice, Worcestershire, horseradish, hot pepper sauce, parsley and garlic in a pitcher. Season to taste. Pour the vegetable juice mixture into the glasses.
Serving Suggestion: Garnish with sprigs of fresh parsley or skewers of seaside bites like fried clam strips (add tartar sauce, if you like) and lemon wedges and/or chunks of garlic bread.