Brunch Mary

Not yet rated

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





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

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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.