We start every year with a great big lunch with friends, some of whom may require a pick me up after the night before. What better excuse to make some horseradish spiked vodka! Not for the faint-hearted mind and you can of course use any good-quality vodka.
Blood Mary – serves 8 – 10
- 1 tsp sweet smoked paprika
- 2-3 tsp Tabasco
- 3 tsp Worcestershire sauce
- 2 tsp sherry vinegar
- 2 tsp soft brown sugar
- 2 tsp celery salt, plus extra to serve
- ½ tsp freshly ground black pepper, plus extra to serve
- 350ml horseradish vodka (see below) or any good vodka, chilled
- about 1 litre good-quality tomato juice, chilled
- sticks of leafy celery, to serve
- thyme sprigs, to serve
FOR THE HORSERADISH VODKA:
- 1 horseradish root
- 2 thyme sprigs
- 1 tbsp runny honey
- 1 litre good-quality vodka
To make the horseradish vodka: Peel the horseradish root and slice into long thin pieces. Put the horseradish and thyme into a clean 1 litre glass bottle. Combine the honey with a splash of vodka in a small bowl and stir to dissolve. Pour this into the bottle with the horseradish and thyme, then top up with the remaining vodka. Leave in a dark place to infuse for 3-5 days. When ready, pass the vodka through a sieve and throw away the horseradish (or make sauce!) and thyme. Return the vodka to the bottle and seal. It will keep for a long time.
To make the Bloody Mary, whisk the smoked paprika, Tabasco, Worcestershire sauce, vinegar, sugar, celery salt and black pepper together in a large, wide jug. Pour over the vodka and tomato juice and stir well.
Divide the Bloody Mary between glasses, then garnish each with a celery stick, a sprig of thyme, a pinch of celery salt and a twist of black pepper. Serve immediately.
(Original recipe from Time by Gill Meller, Quadrille, 2018.)
Jono & Jules do food & wine 