| 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 | Lustau Amontillado Los Arcos Sherry |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl 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:
- Select and pre-chill a Collins glass.
- RIM glass with salt (moisten outside edge with lime juice and dip into salt).
- Prepare garnish of skewered celery stick, cherry tomato and yellow bell pepper slice.
- MUDDLE bell pepper in base of shaker.
- Add other ingredients and ice then ROLL (rotate rather than shake shaker).
- FINE STRAIN into ice-filled glass. Use ice fresh from freezer (rather than ice-machine/ice-well) to fill glass to avoid unwanted dilution.
- Garnish with skewered celery stick, cherry tomato and yellow bell pepper slice.
Allergens:
Recipe contains the following allergens:
- Lustau Amontillado Los Arcos Sherry – Sulphur Dioxide/Sulphites
- Celery salt – Celery
- Worcestershire sauce – Cereals containing gluten, Fish
Strength & taste guide:
Review:
A Bloody Mary cocktail with a hint of bell pepper freshness and a touch of sherry.
History:
Created in 2007 by yours truly at the Cabinet Room, London, England.
Bloody Mary history
Alcohol content:
- 1 standard drinks
- 10.32% alc./vol. (20.64° proof)
- 14.6 grams of pure alcohol
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.
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