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.
bloody mary
- 100ml Vodka
- 15ml / 1 tbsp Fino or Manzanilla
- 15ml / 1 tbsp Lime juice
- 5ml / 1 tsp Worcestershire sauce
- 4 to 10 drops Tabasco sauce [to taste]
- 200 ml Tomato juice
- a shake celery salt
- a good twist or two ground black pepper
NB:These quantities provide one generous or two more miserly drinks.
Measure out and stir the liquid ingredients together.
Add to the ice, season with the celery salt and black pepper.
Stir again well and serve with a stick of celery if you fancy.
