Bloody Mary (Difford's recipe)

Serve in a Collins glass

Ingredients:

[edit]

1⁄2 ring	Yellow bell pepper optional
1 1⁄2 oz	Ketel One Vodka
2 1⁄4 oz	Tomato juice
1⁄3 oz	Lustau Amontillado Los Arcos Sherry
1⁄3 oz	Lemon juice (freshly squeezed)
1⁄4 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 pinch	Celery salt
3 grind	Black pepper
8 drop	Hot pepper sauce (red vinegar-based e.g. Tabasco)
4 dash	Worcestershire sauce

How to make:

1. Select and pre-chill a Collins glass.
2. RIM glass with salt (moisten outside edge with lime juice and dip into salt).
3. Prepare garnish of skewered celery stick, cherry tomato and yellow bell pepper slice.
4. MUDDLE bell pepper in base of shaker.
5. Add other ingredients and ice then ROLL (rotate rather than shake shaker).
6. FINE STRAIN into ice-filled glass. Use ice fresh from freezer (rather than ice-machine/ice-well) to fill glass to avoid unwanted dilution.
7. Garnish with skewered celery stick, cherry tomato and yellow bell pepper slice.

Allergens:

Recipe contains the following allergens:

• Amontillado sherry - Sulphur Dioxide/Sulphites
• Celery salt - Celery
• Worcestershire sauce - Cereals containing gluten
• Worcestershire sauce - Fish

Strength & taste guide:

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.