Thursday, 6 September 2012

Hot Horseradish Bloody Mary


  • enough tomato juice to fill your cocktail shaker with the other ingredients
  • one measure horseradish vodka (see below)
  • 100g vodka (2 doubles)
  • generous dash Worcestershire sauce
  • dash Angostura bitters
  • 4 drops tabasco sauce
  • 2 tbsp lemon juice
  • 1tbsp beetroot vinegar
  • shake of celery salt
  • 2 grinds of flower pepper (optional)
  • 4 grinds black pepper
  • 2 long slices of celery
  • 2 lime wedges
  • 4 cubes of ice

Serves 2

Combine the ingredients in a cocktail shaker, shake and pour into a tall glass. Add a slice of celery, lime wedge to the glass, dust the top with celeery salt and ground black pepper. Drink with a straw.

It's best if most of the ingredients are chilled in advance, including the glasses, but not essential.

The only thing that needs explanation here is the horseradish vodka. When you have some fresh horseradish, grate a couple of tablespoons of it and put into a small jar (I used an empty spice jar). Fill with vodka, and leave in the fridge to steep. Pour out some vodka when you need it and top it up with pure vodka for next time. It should keep indefinitely, but you could replace it next time you get some fresh horseradish.

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