Photographed in an UB Koto Collins 35cl

Ingredients:

[edit]

2 oz	Ketel One Vodka
4 oz	Tomato juice
1⁄2 oz	Lemon juice (freshly squeezed)
8 drop	Hot pepper sauce (red vinegar-based e.g. Tabasco)
4 dash	Worcestershire sauce
2 grind	Black pepper
1 pinch	Celery salt

How to make:

1. Select and pre-chill a Collins glass.
2. RIM glass with salt (moisten outside edge with lime juice and dip into salt).
3. Prepare garnish of celery stick and skewered cherry tomato, gherkin and cocktail onion.
4. ROLL (rotate shaker over and over, rather than shake) all ingredients with ice.
5. STRAIN into ice-filled glass. Use ice from freezer (rather than ice machine/chest) to fill glass to avoid unwanted dilution.
6. Garnish with celery stick and skewered cherry tomato, gherkin and cocktail onion.

Allergens:

Recipe contains the following allergens:

• Worcestershire sauce - Cereals containing gluten
• Worcestershire sauce - Fish
• Celery salt - Celery

View readers' comments

• More Breakfast/brunch cocktails
• More Classic/vintage 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.