Sherry Mary

Photographed in an UB Koto Collins 35cl

Ingredients:

[edit]

2 oz	Lustau Amontillado Los Arcos Sherry chilled
4 oz	Tomato juice chilled
1⁄2 oz	Lemon juice (freshly squeezed)
4 dash	Worcestershire sauce
1 dash	Hot pepper sauce (red vinegar-based e.g. Tabasco)
1 pinch	Black pepper
1 pinch	Celery salt

How to make:

1. Select and pre-chill a Collins glass.
2. Prepare garnish of celery stick.
3. RIM glass with salt and pepper (moisten outside edge with lime or orange juice and dip into mix of salt and cracked black pepper).
4. ROLL (rotate shaker over and over, rather than shake) all ingredients with ice.
5. STRAIN into ice-filled glass.
6. Garnish with celery stick.

Allergens:

Recipe contains the following allergens:

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

Strength & taste guide:

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• More Anytime cocktails
• More Breakfast/brunch cocktails
• More Savoury (e.g. Bloody Mary) cocktails

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.