The Breakfast Club Bloody Mary
An easy-to-follow recipe for everyone's favourite brunch cocktail, a Bloody Mary.
Ingredients
| For the Bloody Mary Mix: | |
| 1 litre | tomato juice |
| 25ml | sugar syrup |
| 75ml | Worcestershire sauce |
| 5 dashes | Tabasco |
| ½ tsp | celery salt, or more to taste |
| ½ tsp | pepper, or more to taste |
| 2 tsp | English mustard |
| zest of 2 lemons | |
| zest of 2 oranges | |
| 25ml | lemon juice |
| 15ml | lime juice |
| 1 | lemon wedge |
| salt or chip spice | |
| ice, for serving | |
| 50ml | vodka |
| 1 | silverskin pickled onion |
| 2 | cornichons |
| 1 | pickled chilli |
| 3 | basil leaves |
Method
First, make the bloody Mary mix. Pour all of the ingredients into a large jug or bowl and mix really well. Season and adjust with the seasoning to your liking. You will need 200ml of bloody Mary mix per cocktail and the rest will keep, covered, in the fridge for up to a week.
To spice things up, run the wedge of lemon around the rim of the glass and then dip the rim into the salt or chip spice.
Fill the glass with ice, and then add the bloody Mary mix and vodka.
Skewer the onion, cornichons and pickled chilli on a cocktail stick and lay across to the glass with the basil leaves. Lay on the lemon wedge and serve.
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