Bloody Mary

We’re delighted to have just created a banging Bloody Mary recipe that goes down a Mediterranean route, with herbal flavours taking centre stage instead of spices, courtesy of Aval Dor Rosemary & Bay Vodka

50ml Aval Dor Rosemary & Bay Vodka

20 ml Fino or Manzanilla Sherry (these are the two driest styles of sherry. Sweeter sherry will take the drink a different direction)

20ml lemon Juice

100ml V8 or Tomato Juice (not Big Tom)

A few dashes tabasco (best used sparingly to let the other flavours shine)

A few dashes Worcestershire sauce (best used sparingly to let the other flavours shine)

A few dashes extra virgin olive oil*  (the best you can afford/find - this really makes the drink sing)

Small pinch of sea salt

Grind of black pepper

Build in a hi ball, stir well, fill with ice and garnish with a sprig of rosemary. If using Big Tom forgo the additional Worcestershire sauce and tabasco, saince too much spice will overpower the lovely herbal notes of the vodka

It’s very important the olive oil is fresh and good quality. So many people let good olive oil turn rancid because they save it for a special occasions. If it smells like crayons (as it may after being open longer than 2 months) then it’s gone bad and could ruin the drink. This is all important because we LOVE what the extra virgin olive oil brings to this drink.