BLOODY MARY WINE COCKTAIL RECIPE
- 25 October 2019
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2 cans whole, peeled or diced tomatoes
1 medium carrot
small handful of fresh parsley
juice of 1 large, ripe lemon
a few dashes Worcestershire sauce, to taste
a few shakes Tabasco hot sauce, to taste
celery salt, to taste
sea salt and cracked black pepper, to taste
15 ml vodka
15 ml Leopard’s Leap Classic Merlot
Celery leaves, lemon wedges and gherkins for garnishing
In a blender, combine the canned tomatoes, carrot, cucumber, parsley and lemon juice. Blend until smooth.
Decide which texture is desired. If a thicker texture is preferred, leave as is, but if a less thick mix is wanted, add a little water and blend until the desired consistency is reached.
Pour the mixture into a jug and add the Worcestershire sauce, hot sauce, celery salt, sea salt and black pepper. Add a little of each, at first.
Stir well, cover and refrigerate for at least 2 hours to allow to chill thoroughly.
Fill a glass with ice, add the vodka and the wine, fill with the Bloody Mary mix and top with celery leaves, lemon wedges and gherkins.