Tip:
Highlight text to annotate it
X
Hi, i'm Joe and here is the 31DOVER.COM guide to making a perfect
Bloody Mary. For the perfect modern version of this 1920's
classic
you'll need
a Collins glass,
your favorite ***,
good quality tomatoe juice, some freshly squeezed lemon juice, Tabasco pepper sauce,
Worcestershire sauce, some horseradish, celery salt,
black pepper and the secret ingredient, half a shot of tawny port,
plus a celery stick to garnish.
Fill the shaker full of ice, add a double
shot
of our favourite ***
4 of tomatoe juice,
half a shot of lemon juice,
four dashes of Tabasco,
eight dashes of Lea and Perrins Worcestershire sauce,
half a tea spoon of horseradish.
A pinch
of celery salt,
the same again of black pepper
and finally half a shot of tawny port.
Gently roll the shaker,
because if you're too vigorous the tomatoe juice can froth.
Fill the glass full of ice and strain our Bloody Mary into our glass.
Garnish with a celery stick
and give it a quick stir
and add our straw.
For an even more fiery version dip the rim in salt and pepper before straining
the drink.
That should set you up for lunch.