Bloody Mary

Name: Bloody Mary
Total time: 260 min
Yield: 4 Portions
Ingredients: 2tbsp wine vinegar; 2tsp sugar; 2tsp Worcestershire sauce; 1tbsp brine from pickled olives or cucumbers; 20ml lemon juice; Finely grated lemon zest; 1tsp Rosemary, Chopped; 1tsp Basil, Crushed; 450ml tomato juice; 210ml vodka or non-alcoholic alternative; 2 handfuls of ice, plus extra for serving; Lemon juice, for the rim; 2tbsp Tajín seasoning, for the rim; Pickles and olives, for garnish

250—260 Min

Rosemary, Chopped

Bold, tangy, and herby – this Bloody Mary is built on an overnight-infused rosemary and basil base with a Tajín rim and a garnish worth showing off.

Ingredients 4 Portions

2 tbspwine vinegar 
2 tspsugar
2 tspWorcestershire sauce 
1 tbspbrine from pickled olives or cucumbers 
20 mllemon juice 
Finely grated lemon zest 
1 tspRosemary, Chopped
1 tspBasil, Crushed
450 mltomato juice 
210 mlvodka or non-alcoholic alternative
2 handfuls of ice, plus extra for serving 
Lemon juice, for the rim
2 tbspTajín seasoning, for the rim 
Pickles and olives, for garnish

Preparation

1
In a jar, combine the wine vinegar, sugar, lemon juice, lemon zest and Kotányi herbs. Stir until the sugar has dissolved. Refrigerate for several hours, preferably overnight.
2
Pour the prepared mixture into a pitcher. Add the Worcestershire sauce, tomato juice, vodka and ice and stir well.
3
Rub a lemon wedge around the rims of four tall glasses. Spread the Tajín on a small plate and dip the rims into it.
4
Fill the glasses with ice and strain the cocktail into each glass.
5
Garnish with skewers of olives and pickles.