- makes 4 serves
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 250 ml (1 cup) vodka
- 80 ml (⅓ cup) lime juice
- 1 tbsp very finely chopped coriander leaves
- 1 L tomato juice
- 1 tbsp shichimi togarashi (see Note)
- Worcestershire sauce, to taste
- 4 spring onions, trimmed, and ice cubes, to serve
Instructions
Combine all ingredients in a jug and season with salt to taste.
Place ice in 4 glasses, pour over bloody mary mixture and serve garnished with spring onions.
Note
• Shichimi togarashi is a spice blend from select supermarkets and Asian food shops.
Photography Chris Chen
As seen in Feast magazine, February 2014, Issue 28.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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