- For the Bloody Mary consumè
- • 3g ground black pepper
- • 5g crushed pink peppercorns
- • 3g sea salt
- • 2g celery salt
- • 10 dashes tobacco
- • 15 dashes green tobacco
- • Juice of one lemon
- • 15 dashes worchester
- • 400ml tomato juice (try to avoid the cheaper brands as the water content is quite high and the flavor inferior)
- This should be prepped the day before and brought out of the freezer the night before to serve at lunch
- You will need:
- 1 pan or bowl, suitable for mixing
- 1 non-reactive container with lid
- 1 funnel or sieve
- 1 two-fold muslin (a coffee filter or tea cloth works just as well)
- 1 bottle or deep container to store the mix after thawing
- Instructions
- • Into a non-reactive sealable container, pour the tomato juice
- • Add the other ingredients and stir all - leave to rest for 1hr
- • Secure the lid and place in the freezer
- • The following morning, remove from the freezer (your mix should now be solid)
- • Prepare your filter by adding two-fold muslin or a coffee filter to a funnel, over a bottle or deep container
- • Remove the frozen tomato mix and place in the funnel and allow the frozen tomato mix to drip thaw naturally (this takes several hours)
- • Bottle and reserve clarified juice
- Ingredients for the cocktail
- 35ml Bombay Sapphire gin (I use a lower volume due to the aromatic nature of the gin)
- 15ml Dry Vermouth
- 60ml Bloody Mary Consumè
Snapper
Rich Woods
13th August 2015
Snapper
I love a good Bloody Mary but suffer much like everyone else, as one is not enough but two is too much. The thinking behind this drink was simple – to create a Mary that was lighter but equally quaffable
Ingredients
Method
Pre-chill Martini/Coupette glass. Stir spirit and vermouth with ice until well chilled. Add consume and re-chill just before serving. Strain into glass
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