Cocktail Friday: Bloody Mary with a twist

You see this is a Bloody Mary with a twist – the twist being that it also contains beetroot juice which stains like nobody’s business… Anyway, I am counting my blessings that no permanent damage was done. And on the plus side this is a killer Bloody Mary.

I was sent a sample of Tito’s Homemade Vodka to review which I used here. Tito’s, unusually for a vodka, is produced in Austin, Texas in a distillery was founded by Bert Butler “Tito” Beveridge II  (and really, with a surname like that, how can you not enter this business?). It is made with yellow corn, distilled 5 times and has a couple of international spirits awards under its Texan buckle belt. I certainly enjoyed using it in this cocktail (although I only had a couple of sips before the great spillage of 2014) and will see if I can find a full sized bottle anywhere.

Bloody Mary (my way)
Up to two servings
120ml | 1/2 cup beetroot juice
240 | 1 cup tomato juice
1/2 tbsp brine from Jalapeno pepper jar
Couple of dashes Tabasco
Couple of dashes Worcestershire sauce
1/4 tsp celery salt
Pinch cayenne pepper
Juice of half a lemon
60ml | 2fl oz vodka (per serving)
Celery stalk and cherry tomatoes to decorate (optional)

Method
1. Mix all the ingredients apart from the vodka in a jug. Stir and taste – you may want to adjust the seasoning.
2. Half fill a tall glass with ice and pour the vodka over it.
3. Pour in the bloody Mary mix to fill the glass and stir.
4. Decorate with a celery stalk and/or halved cherry tomatoes. You may have some mix leftover which you can use to make a second cocktail or as refill.

Note: to make the jumbo ice cubes invest in a large silicone ice cube tray (affiliate link). The look cool and melt way more slowly.