Its Grand Final day and I’m getting ready for a barbecue with friends and family. I made these last night, and I’m so pleased with the result I just had to post them. I nicked the idea from Jamie Oliver, who does this with bottles of vodka. The flower idea was mine, inspired by the gorgeous spring flowers in my neighbourhood, which I collected on a little walk to a friend’s house yesterday. Aren’t they beautiful?
To make them, get a soft drink bottle that is larger and wider than the wine (or vodka, gin or whatever) bottle and cut the top off. I use these cheap food storage containers that you can get at $2 shops, they are terrible for food storage but perfect for this. Put the bottle inside, pour water in until it almost reaches the top, then push down slices of citrus and herbs, or flowers if you like, as I have done. Freeze overnight. Run some warm water over the outside bottle until it slides away.
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.
To commemorate our first female Prime Minister, I have named a cocktail in her honour. I give you The Julia: Its red, its warm, and it gets the job done right every time. Yeah! You go girl!!!
You will need to infuse some cinnamon sticks in a bottle of vodka for a week or so to get the bronze tinge. Naturally I just had some on hand!
- A martini glass (or three)
- A cocktail shaker
- Caster sugar
- Powdered cinnamon
- 2 shots of cinnamon infused vodka
- 2 shots of apple schnapps
- Some soda water
- Really thin slices of red apple
- Fresh tamarillos
Mix the sugar and cinnamon on a plate. Wet the rim of the martini glass and roll it in the cinnamon sugar. Put some ice in the glass to keep it cold.
Put some more ice in a cocktail shaker, add the alcohol and shake. Empty the ice out of the martini glass and pour in the alcohol from the shaker. Squeeze the tamarillo seeds out, separate from the pulp, and drop into the glass (about half a tamarillo per glass). Stir gently. Top with a dash of soda water and a slice of apple.
Enjoy your warm inner glow. 🙂