For years, the only time I drank a Bloody Mary was on an aeroplane. I have no idea why: it just seemed to be the right drink; like the start of something.
I still love a Bloody Mary on the plane, but I love the ones I make at home even more – the flavours are incredible! Like so many recipes, the secret to perfection is in the ingredients, so don’t skimp and use the cheap stuff. It’s worth it, I promise.
Ultimate Bloody Mary
Ready in 5 minutes. Serves 1.
- 2 shots (approx. 80ml) vodka
- 1 shot (44ml) dry sherry
- 1½ cups fresh tomato juice
- ½ teaspoon grated fresh horseradish
- Juice of 1 orange
- Juice of ½ lemon
- 6 drops Worcester sauce (I used Stabler & Steel Sauce Magic Black)
- 6 drops of hot sauce (tobacco)
- Freshly-ground black pepper
Half-fill a cocktail shaker with ice.
Pour over vodka, sherry, tomato juice, fresh horseradish (leave it out if you can’t get it – don’t use the stuff in a jar unless it’s clearly marked as fresh and doesn’t contain vinegar), orange juice and lemon juice. Seal and shake well.
Drain into a glass (use a tea strainer if you don’t want pieces of horseradish; I leave them in as I love it!) and top up with ice.
Put your straws in, then start to build. Worcester sauce first, then hot sauce, and finish with fresh black pepper. Serve and enjoy.