Refuge recipes: Dill and Chilli Bloody Mary
Weekends were made for brunches and Bloody Marys, it’s a fact. And if you’re looking to spice up your Bloody Mary the next time you’ve got some avo toast on the go, then look no further than our Dill and Chilli Bloody Mary recipe.
Some top tips from Bar Manager, Rose: fancy a Virgin Mary? Swap the vodka for Seedlip or leave it out altogether. Any pickle juice will work, but we love gherkin juice (it tastes better than it sounds, honest). And, if you want to make it vegetarian/vegan, make sure you use an alternative to traditional Worcestershire sauce – Biona is our favourite.
Dill and Chilli Bloody Mary recipe
You’ll need: Boston shaker, Hawthorne strainer, copa glass
50ml dill and chilli vodka (see below)
10ml Worcestershire sauce
15ml pickle juice
15ml lemon juice
200ml tomato juice
2 dashes Tabasco
Pinch of salt and black pepper
½ tsp horseradish sauce
Garnish: sprig of dill, celery leaves, pickled silverskin onion skewer
1. Fill a copa glass (or wine glass) with cubed ice.
2. Fill a Boston shaker with cubed ice and add the vodka, Worcestershire sauce, pickle and lemon juices, the tomato juice and the Tabasco. Roll the shaker rather than shaking it – this avoids diluting the drink too much.
3. Strain into a copa glass, add a pinch of salt and pepper, and the horseradish. Gently stir.
4. Garnish with a sprig of dill, some celery leaves and a pickled silverskin onion skewer.
Dill and chilli-infused vodka
1. Clean your veg – it’s super important to ensure your chilli and dill are thoroughly washed.
2. Add 500ml vodka (we use Absolut), ¼ large Turkish chilli (or ½ a regular mild chilli) and 20g dill to a large glass jar – if you like it spicy, just add more chilli. You can also double the quantities if lots of Bloody Marys are on the cards or you fancy some funky Vodka Martinis.
3. Leave for at least 48 hours so the flavours can infuse. It’ll keep in the fridge for a month – if it lasts that long…