Recipe courtesy of Morris East

Ingredients:

• 1.5 oz chive infused vodka
• 3 oz wood-fired tomato juice
• 1 bar spoon horseradish
• 2 lemon quarters
• 1 bar spoon Thai hot sauce (Sriracha) salt to taste

Directions:

1. Rim glass with crushed pink and green peppercorns.
2. Fill glass with ice and add all ingredients.
3. Stir well and garnish with fresh garden chives.
4. Cook tomatoes on the barbecue over charcoal and finish by juicing them (juice some fresh tomatoes into the mix as well). Add salt to taste. The slight smokiness of the tomatoes complements the Sriracha.

This recipe was featured in the article A toast to the garden.