You may well be smugly hangover-free but for the rest of us, here’s a recipe from Richard Tring, the owner of Bristol’s Red Light bar, for the perfect Bloody Mary. Bottoms up!
Richard Tring is an award winning bartender and bar owner. He can be found mixing drinks at his bar Red Light or peddling booze at the shop he runs with his wife Sarah.
This is a classic recipe for a Bloody Mary, I’m a bit of a purist so this is what the drink should taste like…
40ml good vodka – I like a rye vodka in this drink as it works very well with the spices, so Wyborowa or Belvedere would both suit
10ml lemon juice – lifts all the other ingredients and gives a pleasant ‘zing’ to the drink, don’t use too much though, a Bloody Mary should never be sour
Decent pinch of celery salt – for the moreish, downright savouriness of it
A few dashes of Tabasco – don’t make it too hot as it shouldn’t be a struggle to drink, but hot enough to release a few endorphins…
A few more dashes of Worcestershire sauce – it’s just not a Bloody Mary without the stuff. Nothing but Lea & Perrins will do
And finally 100ml tomato juice of course – unsalted is the best choice, as you can adjust the saltiness with the celery salt and Worcestershire sauce. We use Eager tomato juice at Red Light, it’s very thick and (naturally) sweet
Stir all ingredients in a cocktail tin or mixing glass with ice until well combined and chilled. Strain into an iced highball glass. Garnish with cucumber, celery and lemon. It should do the trick…
“I feel sorry for people who don’t drink. When they wake up in the morning, that’s as good as they’re going to feel all day” – Dean Martin