Bloody Mary


60 ml Belvedere Vodka
5 ml of fresh lemon juice
200 ml of tomato mortar (instructions opposite)
garnish: a sprig of celery or a few fresh olives


At the beginning prepare a tomato mortar. So, we start with blanching, i.e. we cut the tomatoes, pour boiling water over them and gently remove the skin. If we want, we can also get rid of the seeds inside, but I think they add a lot of flavor and we should not throw them away. Put the tomatoes in a blender, add a bit of tabasco, freshly ground pepper and salt, a maximum of three splashes of English Worcester oyster sauce and a teaspoon of grated horseradish. Blend it all, possibly adding a little bit fresh basil and mustard.

So, the mortar is ready, we can proceed to the appropriate steps. Firstly, cool the shaker, and then pour two tablespoons of lemon juice into it - so as not to acidify the cocktail, but to enhance the flavors present in it - vodka and our mortar. Then we have two preparation methods to choose. The first one is the rolling method - pour ice over the cocktail, close the shaker and, holding it vertically with both hands, slowly start turning it. We cannot shake too much, because the aerated tomato juice will be unpalatable. We want to cool and mix the ingredients well, not to dilute them. Second method, we can also use the throwing technique already described in this book, i.e. we cover the cocktail with ice in one cup, and then pour it from one cup to the other, keeping our hands apart.

The last step, of course, is pouring the Bloody Mary into the glass. It is said that Bloody Mary should be served without ice, but I believe that this is one of those cocktails that we drink fairly quickly, so it's good to keep it properly chilled. That's why I personally serve it on ice and decorate it with a stick of celery or fresh olives.

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