Bloody Mary (Difford's recipe)

Difford's Guide
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Serve in a

Collins glass

Garnish:

Celery salt & black pepper rim + garnish with celery stick, cherry tomato & strip yellow bell pepper

How to make:

MUDDLE pepper in base of shaker. Add other ingredients and ice then ROLL (rotate rather than shake) and fine strain into ice-filled glass. Use ice fresh from freezer (rather than ice-machine/ice-well) to fill glass to avoid unwanted dilution.

12 ring Yellow bell pepper (optional)
1 1/2 fl oz Ketel One Vodka
2 1/4 fl oz Tomato juice
1/3 fl oz Amontillado sherry
1/3 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Sugar syrup (rich) 2 sugar to 1 water
2 pinch Celery salt
3 grind Black pepper
8 drop Hot pepper sauce (red)
4 dash Worcestershire sauce
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Review:

A Bloody Mary Cocktail with a hint of bell pepper freshness and a touch of sherry.

History:

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.

Nutrition:

There are approximately 159 calories in one serving of Bloody Mary (Difford's recipe).

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* This list may not include all required ingredients.
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