- 2 cups ice
- 2 cups tomato juice
- ½ cup vodka
- 1 tablespoon Kartago Tunisian Spicy Harissa Paste
- 1 lemon, juiced
- 2 dashes worcestershire
- 1 teaspoon brine from Star International Olives - Provence
- For rim: lemon wedge and 2 tablespoons Twang-a-Rita Sunrise Spice
InstructionsPrint This Recipe
- Start by rimming two glasses by running a lemon wedge along the rim then dipping into a small plate of Twang-a-Rita Sunrise Spice.
- To the prepared glasses add ice, tomato juice, vodka, Kartago Tunisian Spicy Harissa Paste, lemon juice, Worcestershire. And the brine from Star International Olives - Provence. Stir with a celery stick until well combined.
- Garnish with the celery stick, bacon slice, lemon wedge, and skewer of olives.