How to make the perfect Bloody Mary
Words: Violet
Perhaps we’re getting a bit ahead of ourselves, but right now we definitely have that Friday Feeling – dreaming of our weekend spent having a lie-in, going out for a good brunch, watching the six nations with friends, and maybe even an impromptu BBQ if the weather holds.
Being the sociable gentlemen that we are, we’re already planning the drinks menu, and as Pimm’s might be getting a little bit ahead of ourselves, we’ve decided that we’ll all be drinking Bloody Marys instead this weekend. If that be before lunch to get the party going, or simply the sunday hangover cure we are yet to decide, but whatever its use, we’re going to be making plenty!
Find out how we make the perfect Bloody Mary…(serves 8)
INGREDIENTS
300ml Black Cow Vodka, 5cm piece of fresh horseradish, 1l good tomato juice, 2 tsp tabasco, 2 tsp Worcestershire sauce, 1 tsp celery salt, 1 lemon, cut into wedges, 2 tbsp amontillado or cream sherry, Celery, to serve
METHOD
- Cut the horseradish into chunks and stuff them into the vodka
- Seal and leave to infuse for a day, then strain and discard the horseradish
- Mix together the tomato juice, Tabasco, Worcestershire sauce and celery salt and briefly squeeze each lemon wedge into the jug, leaving some juice in each
- Season well with black pepper, and check the spice level for your taste, adjusting if necessary
- Drop the wedges into the jug and stir together well
- Cover and chill for at least 30 minutes
- Pour the vodka and sherry into the jug and stir well with a celery stick
- Serve immediately
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