Bloody Mary is the girl for me. A late-morning breakfast, one that oozes into lunch and then into late afternoon, needs liquid accompaniment, and this is what I’d always choose. I steep dried chilli peppers in a bottle of vodka to use just for Bloody Mary, but you don’t have to be as extravagantly specialist.
A friend of mine who once worked as a bartender in Hong Kong introduced me to the trick of adding a little dry sherry to the mix, and I gladly pass it on to you now.
- 1 1/3 cups (10 ounces) chilli vodka (or ordinary vodka and a few splashes Tabasco)
- splash dry sherry
- 2½ cups (20 ounces) tomato juice, chilled
- juice of a quarter to half a lemon (to taste)
- few shakes of celery salt
- few dashes Worcestershire sauce
- good sprinkling of Maldon or other sea salt, to taste
- celery stick or two
Pour all the ingredients, except for the celery sticks, into a pitcher and use a celery stick to stir, then leave it in the pitcher: Bloody Mary needs a stir before each pouring.
Nutritional information is based on 3 servings.