Staying at home means you can make the perfect bloody mary. Abby Jones explains
A bloody mary is certainly one to split the crowd, but, in my opinion, it’s a fantastic way to start the weekend, or to ease yourself out of a hangover.
It’s always risky ordering a BM somewhere unknown. There’s a strong risk it will be a miserable, watery attempt with a sad piece of celery for company, or too spicy, or garnished so heavily that you can barely drink it.
So, why not make one at home this weekend, just the way you like it?
Here is my failsafe recipe, which does everything a good bloody mary should, and isn’t trying too hard.
Depending on your taste, you can alter the elements to suit, or delve into more adventurous territory with your own additions.
I have all ranges of weird and wonderful additions and alterations, from oysters to olives, kimchi to clam juice, swap vodka for gin or even top it off with a glug of Guinness.
So, whatever it is that makes your bloody mary yours, go for it.
In a glass, mix the following ingredients:
- 60 ml of vodka
- 30 ml of lemon juice
- A few dashes of Worcestershire sauce
- ½ teaspoon of horseradish sauce
- ½ teaspoon of brown sauce
- Tabasco sauce (to taste)
- Pinch of black pepper
- Pinch of salt
Then fill your glass with ice and top with tomato juice, stirring again to make sure everything is combined. Add more of anything you can’t taste.
Garnish with a long slice of cucumber and lemon wedge.