bloody mary
One of my favourite tipples is a bloody mary – not just good for hangovers, but a great all-rounder, I’m personally partial to one as a pre-dinner drink.
I recently realised that from when I started making them a few years ago with a full range of ingredients I’d some how worked my way down to just tomato juice, vodka and ice so I set about reinventing my recipe, this is the result.
The Worcestershire sauce and Tabasco are must haves and I’m fond of the inclusion of dry sherry. Give it a go, see what you think and adapt.
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The name comes from the folding and rolling method of incorporating the cheese into the pastry. This method reminds me of the folded steel method of making swords used by ancient Japanese sword-smiths.
