Bloody mary

Best ever bloody mary

  • serves 1
  • Easy

Our recipe for this classic cocktail combines vodka, tomato juice, Worcestershire sauce, port and sherry with a few dashes of Tabasco to turn up the heat. Garnish with a celery stick and some tomatoes and olives to serve

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A bloody mary seems the obvious way to fight those January blues. This is our ultimate recipe; classic, but with enough extras to keep it interesting. Whether you spike it with vodka or keep it virgin, the burst of sunny vitamins from the tomato juice and kick of spice will get you into gear in no time. Plus, it’s a great way to use up any leftover port or sherry still kicking around after Christmas.

Ingredients

  • vodka 50ml, (we like Ketel One)
  • tomato juice 200ml
  • basil a handful
  • port 5ml
  • dry sherry 5 ml
  • Worcestershire sauce 5 dashes
  • Tabasco 5 dashes
  • creamed horseradish 1 tsp
  • celery sticks, baby plum
  • tomatoes, olives to serve
  • lemon a squeeze of juice, plus a wedge to serve

Method

  • Step 1

    Put all of the ingredients, plus a pinch of salt and pepper, into one half of a cocktail shaker, and, rather than shaking, slowly pour into the other half of the shaker, then back again. Repeat this a few times. 

  • Step 2

    This will ensure that everything is well mixed. Strain into a tall glass filled with ice and garnish with a celery stick, lemon wedge, tomatoes and olives to serve.

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