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.
| 1⁄2 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, 65.0°brix) |
| 2 pinch | Celery salt |
| 3 grind | Black pepper |
| 8 drop | Hot pepper sauce (red) |
| 4 dash | Worcestershire sauce |
Read about cocktail measures and measuring.
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:
One serving of Bloody Mary (Difford's recipe) contains 159 calories.
Alcohol content:
- 1.1 standard drinks
- 11.12% alc./vol. (22.24° proof)
- 15.7 grams of pure alcohol
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