For many the Bloody Mary is a breakfast hangover drink. Not for me. I like a big pot of tea the morning after overindulging. Unless I have to go to a wedding, the races, or some other event that requires one to get back in the saddle, that is.
But at the end of a long day when you’re tired but still have a few hours to put in, I find a Bloody Mary the perfect tonic. The chilli and lemon in this version will lift you, rather than make you feel instantly more tired like a glass of wine often will.
You need to get some dried chillis infusing in a bottle of (good) vodka for at least a few days. Mine in the photo have been in there for a few weeks, giving the vodka a lovely golden tinge, and quite a kick too! You can use tobasco sauce but I highly recommend having a bottle of chilli infused vodka in your pantry, it is far superior. And whilst I’m not inclined to a Bloody Mary at breakfast, I have been known to add a dash of chilli vodka to scrambled eggs!
The dry sherry was a tip I picked up from Nigella, and it rounds it all out beautifully.
- 1 shot chilli infused vodka
- dash of dry sherry
- tomato or vegetable juice (I prefer the “V8” vegetable juice to tomato, its less sweet and not as thick)
- dash of Worcestershire sauce
- celery salt (from the spice section in the supermarket)
- half a lemon, quartered
- celery stalk to swizzle
Put some ice in a glass, pour over the vodka, sherry and juice. Add the Worcestershire sauce, a squeeze of one quarter of the lemon, and put the other lemon quarter in the glass. Sprinkle with celery salt, swizzle with the celery stalk, and serve.