Tarter than the original Bloody Mary, this dirty version features horseradish and the brine from green olives. If you're entertaining guests (and not a morning-after-headache), garnish the glass with celery salt and serve with green olive grissini.
- 2 lemon wedges
- celery salt, for glasses
- ¾ cup TFD’s dirty bloody Mary mix
- 2 tbsp vodka
- 1 stalk cucumber
TFD’s dirty bloody Mary mix
- 1 litre tomato juice
- 2 tsp prepared horseradish
- 2 tsp salt flakes
- 1 tsp freshly ground black pepper
- 1 lemon, juiced
- 2 tsp Worcestershire sauce
- ½–1 tsp Tabasco sauce, or to taste
- ⅓ cup brine from green olives
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.
TFD’s dirty bloody Mary mix makes 4½ cups (6 drinks).
To make the mix, combine all ingredients in a large jug and whisk to combine. Store in the refrigerator until required, for up to 1 week.
To make the bloody Mary, using one of the lemon wedges, wipe the rim of a glass and dip into celery salt, set aside.
Pour the bloody Mary mix into the prepared glass and top with vodka, garnish with cucumber and remaining lemon wedge.
Serve with green olive grissini.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.