FODDER
BOOZE & BEATS
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THE COCKTAIL - BLOODY HELL, THAT’S GOOD Whether you’re at the tail-end of summer or just seeing it start as we are in the Southern hemisphere, there’s one cocktail that stands head and shoulders above the rest for boozing on baking hot days, and that’s the Bloody Mary. Part cocktail, part soup, part of a balanced diet – it’s thirstquenching and moreish thanks to the endorphins released by the capsaicin in whatever chilli sauce you add to it. It’s also nigh on impossible to make it exactly the same way every time. It’s a drink that takes well to slightly buzzed, or hungover, improvisation, like tossing in some Guinness in place of Worcestershire sauce, or some blanco tequila in place of vodka. Personally, we like to use two different tomato products, ideally tomato juice and Clamato, a commercially produced tomato juice/clam broth blend available in South Africa from olivebranchdeli.com. The Clamato just brings a next level umami kick to your Bloody Mary. Make your Bloody Mary just with Clamato and you have a Bloody Caesar, a Canadian favourite. 120ml (half a cup) Clamato 120ml (half a cup) tomato juice 1 tsp ketchup (makes it thicker and super savory) 50ml vodka or other spirit Juice of 1/2 lime 2 dashes Worcestershire sauce 2 dashes hot sauce or sriracha 1 tsp horseradish Several grinds of black pepper.
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Combine all ingredients, then gently roll the drink between two mixing or pint glasses. Stirring leaves the chewy ingredients on the bottom, and shaking makes it frothy. Make sure you roll it! Also, if you can get reusable milkshake straws they are perfect, because they won’t clog up with horseradish of other bulky ingredients. Garnish with a celery stick and wedge of lime.
W W W. T H E M I S S I O N F LY M A G . C O M
