Bloody Mary (Difford's recipe)
Serve inCollins glass... |
||
| 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 |
- Display recipe in:
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.
|
About: |
Created in 2007 by yours truly (Simon Difford) at the Cabinet Room, London, England. |
Nutrition: |
229 calories |
Buy ingredients
×
- Welcome to
- Receive updates packed with drinks, bars and cocktails content
- Please confirm you are over 21 years old and enter your email
- No thanks, continue to diffordsguide.com
