Serve in aCollins glass
Dust with freshly grated black pepper & place celery stick in glass (optional salt & pepper rim)
How to make:
MUDDLE pepper in base of shaker. Add other ingredients and ice then ROLL (rotate) rather than shake and strain into ice-filled glass. Use ice fresh from freezer (rather than ice-machine) to fill glass to avoid unwanted dilution.
|1⁄2 ring||Yellow bell pepper|
|2 fl oz||Ketel One Vodka|
|3 fl oz||Tomato juice|
|1⁄2 fl oz||Amontillado sherry|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|2 pinch||Celery salt|
|3 grind||Black pepper|
|10 drop||Hot pepper sauce|
|4 dash||Worcestershire sauce|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A Bloody Mary Cocktail with a hint of bell pepper freshness and a touch of sherry.
Created in 2007 by yours truly (Simon Difford) at the Cabinet Room, London, England. The history and variants of the Bloody Mary can be found on our Bloody Mary cocktail page.