Apparently the Bloody Mary is having a revival. Did it ever go out of fashion? Nobody told moi! The red stuff is all the rage again on the streets of New York. Naturally bigger but not necessarily better!


Oh they stick all sorts of junk in what is an altogether great drink without the garden/burger/or bacon.


The mere sight of a prawn at 10.00am when nursing a hangover would have one green around the gills.


Gentlemen choose your weapons.


Only in America.
Friends and I surprisingly ( not) got Sue Ellen in a ‘ what Dallas character are you?’ quiz. I’d say that makes us 80% gin.

Anyway, back to the Vodka.

Can someone please tell me why it is so tricky to buy celery salt ? Yes it is still out there but never in the first supermarket one goes to. Maybe there are more Bloody Mary lovers than fighters?


How it should be.

Felicity Cloake for the Guardian gets it just right. Having gone through the tiresome process of sipping and slugging countless B.M’s for her ‘ work’ she is indeed the aficionado of all that is Bloody.

Serves 8
300ml vodka
5cm piece of fresh horseradish
1l good tomato juice
2 tsp tabasco
2 tsp worcestershire sauce
1 tsp celery salt
1 lemon, cut into wedges
2 tbsp amontillado or cream sherry (cream is sweeter)
Celery, to serve (optional)

Cut the horseradish into chunks and stuff them into the vodka. Seal and leave to infuse for a day, then strain and discard the horseradish.

Mix together the tomato juice, Tabasco, Worcestershire sauce and celery salt and briefly squeeze each lemon wedge into the jug, leaving some juice in each. Season well with black pepper, and check the spice level for your taste, adjusting if necessary. Drop the wedges into the jug and stir together well. Cover and chill for at least 30 minutes.

Pour the vodka and sherry into the jug and stir well with a celery stick. Seize the day and serve immediately.

Having NEVER found a piece of fresh horseradish and never being prepared when the Bloody Mary mood hits that stage in the recipe is yet to happen . I add a spoon out of a jar to the tomato juice. It’s fine.

We also cannot/won’t wait the allotted 30 minutes and slip in ONE ice cube per glass. One is enough to chill and not dilute.

Now we all have a use for the cream sherry that granny didn’t finish at Christmas.



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