Whether nursing a sore head from Saturday night or simply on the look out for a treat, the perfect sunday can be illuminated with the perfect Bloody Mary. Sam Norton shares her favourite recipe...
Sundays often call for a Bloody Mary, and Balthazars in Covent Garden do a great brunch where you can while away the hours in a red leather-backed booth enjoying a leisurely Eggs Benedict, Cornish Crab with Scrambled Eggs, Avocado on Toast with Poached Eggs or other similar brunchy delights - all spiced up with up with a long, tall tomato-based cocktail.
However, if you are more in need of a sofa day, I’ve provided our favourite Bloody Mary recipe (and believe me when I say, in the name of research, many recipes have been tasted) from the cocktail book by Brian Silva - Mixing in the Right Circles at Balthazar London. We have adapted it slightly for ease, and you can add more spice if you wish, though it comes with a fair kick as it is.
Glassware and Equipment
No dainty little thimbles here, you want a large chunky glass.
A paper or metal straw
Cocktail sticks to hold any embellishments such as olives or bacon!
150 ml good quality tomato juice
Tbs Horseradish (if you have fresh to grate in then even better )
2 shots of Vodka
1tbs Worcester sauce
2 lemon wedges
In a shaker add 2 lemon wedges and muddle to get those oils and juices free
Add a few pinches of celery salt, the Worcester sauce and the horseradish
Fill the shaker with ice and add the tomato juice
Shake to blend these all together and pour into a large glass
Add garnishes of choice, from celery, bacon and olives, to bell peppers and cucumber (this added to the mix gives it a freshness and lift).