Serve inCollins glass... |
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½ | ring | Yellow bell pepper (chopped) |
2 | fl oz | Ketel One Vodka |
3 | fl oz | Tomato juice |
½ | fl oz | Amontillado sherry |
½ | fl oz | Freshly squeezed lemon juice |
¼ | fl oz | Sugar syrup (2 sugar to 1 water) |
2 | pinch | Celery salt |
3 | grind | Black pepper |
10 | drop | Hot pepper sauce |
4 | dash | Worcestershire sauce |
How to make: |
MUDDLE pepper in base of shaker. Add other ingredients and ice then ROLL (rotate) rather than shake and strain into ice-filled glass. Use ice fresh from freezer (rather than ice-machine) to fill glass to avoid unwanted dilution. |
Garnish: |
Dust with freshly grated black pepper & place celery stick in glass (optional salt & pepper rim) |
Comment: |
A Bloody Mary Cocktail with a hint of bell pepper freshness and a touch of sherry.
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About: |
Created in 2007 by yours truly (Simon Difford) at the Cabinet Room, London, England. |
Nutrition: |
229 calories |