Bloody Maria

Bloody Maria

By
From
Cabana The Cookbook
Serves
1
Photographer
Martin Poole

Our take on a Bloody Mary uses cachaça as the alcohol base, and features Cabana’s own Bloody Maria mix, which includes Tabasco, mustard and horseradish for extra kick.

Ingredients

Quantity Ingredient
1/2 lime
1 teaspoon caster sugar, or to taste
handful crushed ice
35ml Bloody Maria mix
50ml tomato juice
35ml cachaca

Method

  1. Cut the lime into 4 wedges, leaving the skins on. Place in a tall, sturdy glass with the sugar. Muddle them with a cocktail muddler or the end of a small rolling pin to extract the juice from the lime and dissolve the sugar. Fill the glass half full with crushed ice, then stir in the cachaça and Bloody Maria mix. Fill to the top with tomato juice and a little more crushed ice, if you like. Stir well and serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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