We love getting the experts' recipes and their way of using their techniques. There is usually a reason why food tastes better at good restaurants and drinks taste better in bars where the details are cherished.
Recipe for bloody mary 2.0
We love getting experts’ recipes and their way of using their techniques.
There is usually a reason why food tastes better at good restaurants and drinks taste better in bars where attention to detail is prioritized.
Here we have a suggestion for a beautiful and delicious upgrade of the classic Bloody Mary.
We have the recipe from the book: “Bartender’s Cocktails – The Best Recipes for Classic and New Drinks”, written by Jeppe Nothlev & Nicklas Jørgensen.
Servings: drink
Bloody Mary 2.0
We love getting the experts' recipes and their way of using their techniques. There is usually a reason why food tastes better at good restaurants and drinks taste better in bars where the details are cherished.
Ingredients
Bloody Mary 2.0
- 6 cl Vodka
- 8 cl Tomato Juice or 6 plum tomatoes
- 1.5 cl Spice Mix see the recipe below
- Basil Leaves
Spice mix (3 dl)
- 50 gram Lemon Thyme fresh and on the vine
- 25 gram Cilantro fresh
- 25 gram Basil fresh
- 1 dl worcestershire sauce
- 0.5 dl Tabasco Sauce
- 50 gram Celery Leaf diced
- 25 gram Chili fresh and green
- 10 gram Pepper crushed and black
- 10 gram Salt
- 5 gram Pepper rosé
- 25 gram Mushrooms dried porcini mushrooms
- 25 gram Chili dried
Instructions
Bloody Mary 2.0
- The recipe requires a juicer, Boston shaker, julep strainer, and highball glass.
- Start by juicing your tomatoes either by grating them or using a juicer.
- Put all the ingredients except for the basil in the Boston glass.
- Then add ice to the Boston tin.
- Pour the ingredients from the Boston glass over the ice.
- Toss the cocktail from tin to glass 3-4 times, so your Bloody Mary becomes nice and airy.
- Put ice cubes in the highball glass and finally strain the cocktail over the ice cubes and garnish with some basil.
Spice Mix
- The recipe requires a jar with a tight-fitting lid of 600 ml, knife, cutting board, measuring cup, and a scale.
- Scald the jar in which the finished spice mix will be stored.
- Wash the fresh herbs.
- Put all the ingredients in the jar.
- Let the mixture sit for 7 days and shake it daily.
- Strain the finished spice mix and store in the fridge for up to 4 months.