Ingredients

• 5 ounces pisco
• 2 teaspoons prepared horseradish
• 2 teaspoons fresh lemon juice
• 2 teaspoons aji Amarillo puree, or 1/4 teaspoon habanero hot sauce
• 1 1/2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 stalks celery, plus 4 small inner stalks with leaves, for garnish
• Ice, for serving
• 2 cups tomato juice, chilled

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Instructions

1. Puree the pisco, horseradish, lemon juice, aji Amarillo puree, soy sauce, Worcestershire, pepper and large celery stalks in a blender until smooth.
2. Divide the puree among 4 tall glasses filled with ice. Top with tomato juice and stir. Garnish each glass with a leafy celery stalk.