Photographed by Jonathon Kambouris
• 1½ oz. Tito’s Handmade Vodka
• 12 oz. tomato juice
• 2 dashes Worcestershire sauce
• 3 dashes Tabasco
• ¼ tsp. each grated horseradish, celery salt, and pepper
• The juice of 1/8 piece each fresh lemon and lime
• Dash of anchovy paste (or two fresh anchovies ground until smooth)
Stir together all the ingredients except for the vodka in a 20 oz. shaker glass. Add the Tito’s and ice, shake well, and pour into a tall glass. Garnish with celery and a stalk of asparagus.
Add one shrimp (peeled and deveined) to a small pot of boiling water that’s been seasoned with 1 tsp. crab boil and the juice of one lemon. Cook for about three minutes, and then shock with an ice bath to keep it from overcooking. Set aside.
Grill one Andouille sausage and cut off a one-inch chunk. Wrap the shrimp around the piece of sausage and stick it onto a six-inch skewer. Add it to the glass.
Season a 2.5 oz. Kobe beef patty with salt and pepper, set it on a charbroiler, and sear until markings are visible. Brush a mini ciabatta roll with butter and toast it. Mix 1 Tbs. mayo with a couple of drops of sriracha and spread that onto the roll.
Place the beef patty on the roll and top with shredded lettuce, Tabasco-fried red onions, and Boursin cheese pressed into a wheel. Put a pickle on a six-inch skewer, then a grape tomato, then the slider, and finally another grape tomato to secure it all in place.