Leo Molloy's Classic Bloody Mary
Bar manager of 777, Dillingers, SMS and The Butcher's Grill shares his recipe for the classic cocktail.
150ml tomato juice
15ml lemon juice
10ml worcestershire sauce
5ml hot sauce
3 turns fresh black pepper
1tsp celery salt
(optional extras: fresh grated horseradish, beetroot juice, curry powder, fresh coriander...)
Add all ingredients to a cocktail shaker, add ice and roll.
Rolling is pouring the drink back and forth between two shaker tins.
Bloody Marys should always be rolled and never shaken.
One mistake many inexperienced bartenders make is shaking the mixture which results in an unappetising frothy tomato foam.
Serve in a suitable glass with ice and, following the current trend, go as crazy as you want with the garnish.
Variations on the classic
Red Snapper - made with gin
Bloody Maria - with tequila
Asian Mary - with wasabi, ginger and soy
Bloody Bull - with beef consume