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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.
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