gin bloody mary, Gin recipes Cocktail, Sherry Cocktail Recipes 0 0 5 0

Gin Bloody Mary Recipe

Prep Time

4 mins

Cook Time

5 mins

Total Time

9 mins

The perfect Bloody Mary is a hotly debated topic. I like to make mine with gin instead of vodka, a dash of fino sherry and a touch of horseradish sauce for extra creaminess. I must admit, it is not the most common Bloody Mary recipe but if you are a gin fan, this drink will make the perfect start to a Sunday brunch or a thoroughly tested hungover cure, I promise…

9 mins

1 person

Ingredients
Method

50ml Siderit Gin
10ml Alvear Fino sherry
150ml tomato juice
Sea salt
Black pepper
3 dashes of Worcestershire sauce
2 drops of tabasco sauce
1 lime
1 tsp horseradish sauce
Fresh celery to garnish
Celery salt for the rim

Start by coating the rim of a highball glass with celery salt. You can do this by rubbing the rim of the glass with a piece of lime and rubbing the glass over a small plate filled with celery salt.
Fill the glass with ice and set aside.
In a Boston glass, add the gin, sherry, few cracks of pepper and salt, squeeze half of the lime and add the tomato juice, followed by the horseradish, Worcester and Tabasco sauces.
Shake all the ingredients with ice and strain into the highball glass.
Garnish with a lime wedge and a piece of fresh celery.

Ingredients

50ml Siderit Gin
10ml Alvear Fino sherry
150ml tomato juice
Sea salt
Black pepper
3 dashes of Worcestershire sauce
2 drops of tabasco sauce
1 lime
1 tsp horseradish sauce
Fresh celery to garnish
Celery salt for the rim

Method

Start by coating the rim of a highball glass with celery salt. You can do this by rubbing the rim of the glass with a piece of lime and rubbing the glass over a small plate filled with celery salt.
Fill the glass with ice and set aside.
In a Boston glass, add the gin, sherry, few cracks of pepper and salt, squeeze half of the lime and add the tomato juice, followed by the horseradish, Worcester and Tabasco sauces.
Shake all the ingredients with ice and strain into the highball glass.
Garnish with a lime wedge and a piece of fresh celery.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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