A recipe from Chef Dale MacKay
Pepper Juice: Blend red pepper and water on high until liquefied. Strain through a fine strainer.
Cocktail: Rub a collins or highball glass with lemon wedge; dip in mixture of lemon-pepper seasoning and smoked sea salt to coat.
Muddle pickled garlic and fresh basil leaves in glass. Add hot sauce, Worcestershire sauce, lemon juice and ¾ ounce of pepper juice. Fill glass with ice and add vodka and Sauvignon blanc, topping with Clamato.
Garnish: Lay a 1 x 3-inch slice of grilled bread over glass, add canned clams or smoked oysters and top with horseradish. Garnish cocktail with a sprig of fresh basil.