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Bloody Mary
A brunch without a jug of Bloody Marys is no brunch at all. Our classic version uses fresh horseradish and hot pepper sauce to spice up the mix of organic tomato juice and vodka
Ingredients
- 2cm chunk of horseradish
- 200ml vodka
- 800ml tomato juice
- 1-2 tsp Worcester sauce
- A few drops of hot pepper sauce
- 2 lemons
- Sea salt
- Celery, to serve
Prep: 10 mins | Cook: nil
Method
1. Add a couple of handfuls of ice to a large jug. Peel and finely grate the horseradish. Add to the jug.
2. Pour in the vodka and tomato juice. Add 1-2 tsp Worcester sauce and a few drops of hot pepper sauce (add as much or as little as you like of both). Squeeze in the juice from 1 lemon. Add a good pinch of salt, then use a large spoon to gently stir everything together for around 2 mins.
3. Fill 4 tall glasses with ice. Pour in the Bloody Mary mix. Garnish each glass with a celery stick and a wedge of lemon, and serve.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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