Beetroot Bloody Mary Recipe
Our very refreshing English take on the classic Bloody Mary. This variation on the classic uses beetroot juice instead of the traditional tomato. It gives you a drink that’s far more refreshing than tomato with all the savoury spice and kick that bloody mary’s are known for. It’s packed full of antioxidants and as delicious as it is colourful.
150ml Beetroot Juice
10ml Lemon Juice
10ml Manzanilla Sherry
5ml Agave Syrup
6 Dashes Worcester Sauce (It’s got to be L & P)
3 Dashes Tobasco
A Pinch Celery Salt & Black Pepper
- Combine all ingredients except the sherry in a highball glass, top with ice and stir thoroughly.
- Float the sherry on top and garnish with celery & candied beetroot if your green grocer has it. Add a pinch of sumac or black pepper to finish it.