Bloody Mary Tips from the Pros
On Tomato Juice:
Kate: Home made is best: roast tomatoes and then blend with a little passata. The result will be tomato juice that’s lighter than the carton variety and without preservatives. Otherwise look for a pressed juice. Not one made from concentrate.
Massimiliano: Use a premium vodka like Konik’s Tail, V8 vegetable juice and Cirio passata.
Kate: Never use table salt and if anything use cracked or rock salt. With more salts on the market now, why not try other flavoured salts like rosemary or chilli salt.
Philip: Smoked Maldon Sea Salt flakes are great.
Kate: Hot sauce doesn’t have to be all about the heat, it can be aromatic, sweet or herbaceous. With a classic hot sauce start with 3 dashes and you can always add more. If you put too much spice in, you can never take it away. Table sauces from World of Zing which have a mixture of sweetness of spice like pineapple and habanero or smoky chipotle and bbq are really worth a try.
Massimiliano: 7.5ml of green Tabasco and for a spicier drink finish with a few splashes of red Tabasco.
On Worcestershire sauce:
Kate: If you pick a classic hot sauce, you’ll need the depth from Worcestershire. For a heavy flavour add 5 dashes.
Massimiliano: Always follow with 15ml Lea & Perrins.
Massimiliano: Temperature is key. Don’t add ice to the glass but the drink must be cold and the glass straight out of the freezer.
Philip: It’s best chilled and a little diluted..
Kate: Build in a glass, add ice and then stir a little to lengthen and slightly thin the juice. If you make a jug of Bloody Mary, build in the jug, pop in the fridge and then serve over ice in glasses.
Kate: If you don’t like tomato juice try using carrot juice which has a natural sweetness. Or beetroot juice for earthy tones. A green juice which is light and fresh can be a winner if you find tomato juice too thick. Blend pineapple juice, spinach and cucumber and some jalapenos if you have them to hand.
Philip: Add a few drops of beef stock for a more savoury taste or top your glass with a cooked prawn instead of celery.
Massimiliano: Don’t forget the horseradish! Finally, garnish your Bloody Mary with a little nibble, a celery stick, an olive and perhaps some bacon as we do in Balthazar.