I love a bloody mary as much as the next person, but sometimes Saturday brunch needs spicing up just that little bit more.
Chet’s bloody caesar
Serves 1
For the spicy mix (makes 10 servings)
60ml Worcestershire sauce
30ml Thai soy sauce (we use Golden Mountain), or dark soy sauce
30ml black-rice vinegar, or red-wine vinegar
7½ml Tabasco
7½ml sriracha
7½ml tamarind sauce
4½g smoked salt
3g celery salt
For the drink
30ml chilli vodka – we use Doghouse’s Baller chilli bacon vodka, but you can easily make your own by infusing three chopped red chillies in a bottle of vodka for 24 hours at room temperature, then fine straining
15ml fino sherry
5ml mezcal
15ml Chet’s spicy mix (see above and method)
20ml lemon juice
75ml tomato juice
To garnish
1 lemon wedge
1 stick celery
1 green olive
Put all the spicy mix ingredients in a clean jar, stir to dissolve the salt, then seal. It will now keep indefinitely in the fridge.
To build the drink, measure all the liquids into the large tin of a cocktail shaker. Half-fill the tin with ice, then strain into the small shaker tin. Strain back into the large tin and repeat five times, to chill and dilute. (If you don’t have a shaker, just pour everything into a tall glass filled with ice and stir.) Strain into a highball glass filled with fresh ice, garnish and serve.
