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Brunch Mary
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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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Ingredients
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Imperial
- 50ml of vodka, infused with fresh grated horseradish
- 50ml of tomato juice
- 50ml of passata
- 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
- 1 slice of lemon, for garnish
SAVE RECIPE
Method
1
Add the tomato juice and passata to a glass and mix to combine. Set aside
- 50ml of tomato juice
- 50ml of passata
2
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
3
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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share recipe:
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