Stir 1 cup tomato juice, 1/2 cup vodka, 1 tablespoon brine from a jar of pepperoncini and 1/4 teaspoon dried oregano in a small pitcher. Add 2 crushed garlic cloves and 1 sprig basil and refrigerate 2 hours. To rim the glasses, pulse 6 parmesan crisps in a food processor until finely ground. Dip 6 small glasses in olive oil, then in the parmesan crumbs. Strain the cocktail into a liquid measuring cup; pour into the prepared glasses. Skewer mini mozzarella balls, pepperoncini, olives and basil leaves for garnish.
Photograph by Jeff Harris
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