Bloody Hell, Mary!
BY LOCAL MIXOLOGIST BERNARD GLAUDE
Photography by Danny Wootton
Bloody Mary (With a Lost Twist!)
120ml fire roasted tomato juice
60ml quality vodka
(foxxy's cellarbrations have an enormous range of quality vodka)
6 dashes worcestershire sauce
3 dashes tabasco (5-6 for spicy)
15ml pickle brine
pinch Murray river pink salt
pinch freshly ground black pepper
marinated mt franklin cherry tomatoes
adsum farmhouse pickles
fried celery leaves
Roll (pour to aerate) all ingredients except lime and lemon between to 2 large cocktail glasses or jugs about 6 times
Pour contents into highball glass, squeeze in lemon and lime wedges, add ice.
Garnish with marinated hellfire tomatoes (see Page 31), celery stalk and pickles.
Fire Roasted Tomato Juice
8 large Mt Franklin organic tomatoes
Clam or mussel juice
sherry to taste
Over an open flame (stove top or bbq), char the tomatoes until skins start to blacken. Roast tomatoes in an oven for 1 hr at 120c. Remove and blend tomatoes with paprika until liquefied. Strain through a fine sieve and store until needed. (Will last for up to a week in fridge)
To get clam or mussel juice- put clams or mussels in a pot with a lid with enough water or sherry to steam them (about 1/4 cup for 500 grams of mussels) it should take about 1 minute after water starts boiling. The liquid remaining after the clams or mussels have opened is a delicious broth you can use to make a sauce for your dish. Pinch about 15ml per drink and add to your fire roasted tomato juice for added complexity.