Bloody Mary
Fadi Antoun
My go-to brunch Bloody Mary, with a homemade spice mix that brings the heat.
A great Bloody Mary is all about balance: tomato, acid, salt and spice. I mix a big jug for weekend brunch and let everyone garnish their own glass.
For one drink, combine 45 ml vodka, 120 ml tomato juice, the juice of half a lemon, two dashes of Worcestershire sauce, a pinch of celery salt, black pepper and hot sauce to taste. Roll it between two tins rather than shaking so it stays thick.
Serve over ice with a celery stick, a lemon wedge and, if you are feeling generous, a crispy strip of bacon.