Bloody Mary (Difford's recipe)

Bloody Mary (Difford's recipe) image

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Collins...
½ ring Yellow bell pepper
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 Giffard Sugar Cane Syrup
2 pinch Celery salt
3 grind Black pepper
10 drop Hot pepper sauce
4 dash Worcestershire sauce
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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.

Origin:

Created in 2007 by yours truly (Simon Difford) at the Cabinet Room, London, England.

Nutrition:

229 Calories

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£25.75
Makes this drink 11.67 times
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Sugar syrup (2:1)

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