Brunch Mary

This Brunch Mary recipe by Tony Conigliaro appears simple, but it contains a few molecular mixology tricks. Żubrówka vodka is infused with fresh horseradish and then re-distilled in a rotary evaporator to achieve a beautiful clarity. Try infusing your own spirits at home - the flavour should deliver in spades. Serve this cocktail with Bruno Loubet's oysters with beef and horseradish canapé – the undertones of horseradish perfectly complement the oyster while the tomato is an ideal foil to the beef consommé jelly.

First published in 2016
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Add the tomato juice and passata to a glass and mix to combine. Set aside
Add cubed ice to a glass, then pour over the horseradish vodka, lemon juice, Worcestershire sauce, celery salt, pepper distillate pepper sauce and tomato and passata mix
  • 50ml of vodka, infused with fresh grated horseradish
  • 15ml of lemon juice
  • 15ml of Worcestershire sauce
  • 3 drops of Drinks Factory Pepper Distilate
  • 3 drops of pepper sauce, homemade
  • 1 pinch of celery salt
Stir to combine, garnish with a slice of lemon and serve
  • 1 slice of lemon, for garnish
First published in 2016
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After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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