Bloody Margaret Recipe | Abel & Cole

Bloody Margaret

Cooking time
Serves4 people
Vegetarians Vegans Gluten-free diets

Gin lovers will adore this "ginspired" version of a Bloody Mary, swapping the vodka for gin and adding a dash of lime for extra zing

Ingredients

  • 2cm piece of horseradish
  • 200ml gin
  • 750ml tomato juice
  • A few drops of hot pepper sauce
  • 1-2 tsp Worcester sauce
  • 1 lemon
  • 2 limes
  • Sea salt
  • Celery, to serve

Prep: 10 mins | Cook: nil

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Method

1. Peel the horseradish and grate it into a large jug. Add a couple of handfuls of ice.
2. Pour in the gin and tomato juice. Add a few drops of hot pepper sauce and 1-2 tsp Worcester sauce (as little or as much as you like of both). Squeeze in the juice from the lemon and 1 of the limes. Add a good pinch of salt and use a large spoon to stir everything together for 2 mins.
3. Add a handful of ice to 4 glasses. Pour in the Bloody Margaret mix. Garnish with celery sticks and wedges of lime.
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