Bloody mary

Bloody mary

By
From
Borsch, Vodka and Tears
Serves
1
Photographer
Bonnie Savage

For some reason, we used to call a Bloody Mary a Fire Dragon. It really was and is a Bloody Mary and we now call it that, but the name of the prepared vodka has remained the same. A Bloody Mary is infinitely customisable — one of the most profound things you can do to build the flavour is to infuse your own vodka. You can make it Thai-style by adding lemongrass and makrut (kaffir lime) leaves; you can go Mexican and infuse a chipotle chilli, coriander (cilantro) roots and roasted cumin seeds. The mixers are also flexible — you could go Japanese with yuzu, shichimi and wasabi. For the base vodka we use the chilli vodka with the addition of 1 peeled garlic clove.

Ingredients

Quantity Ingredient
1 celery stick, trimmed
45ml Chilli vodka, with 1 peeled garlic clove added
1/2 lemon
3 dashes worcestershire sauce
5 drops tabasco sauce
A pinch salt
120ml tomato juice
brined green olives, to serve
cucumber slices, to serve

Method

  1. Take a 350 ml highball glass, add the celery stick and fill with ice. Add the chilli vodka. Cut a 6 mm thick slice off the lemon and reserve for a garnish. Squeeze the rest of the lemon into the glass. Add the Worcestershire and Tabasco sauces and the salt. Pour in enough tomato juice to fill the glass, then garnish with olives on a toothpick, the reserved lemon slice and the cucumber slices. Top with ground black pepper.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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