Annie Bell’s Bloody Mary recipe

This is just as good made with gin instead of vodka, in which case it is called a Red Snapper.

bloody mary
Andrew Burton

SERVES 4

Ice cubes
200ml vodka (or gin)
1 tbsp lemon juice
1 tbsp pickled cornichon juice, plus baby cornichons, to serve
1 tsp Cholula hot sauce
500ml fresh tomato juice
1 level tsp caster sugar
Sea salt
Lemon slices to serve

  1. Fill a 1 litre jug a quarter full with ice cubes, pour in the vodka (or gin), lemon juice, pickle juice and hot sauce and swizzle for a moment.
  2. Add the tomato juice, stir to blend, then add the sugar and a little salt and stir again. Pop a few lemon slivers into the jug. Serve either with a pickle on a cocktail stick balanced on each glass or as a nibble in a dish beside the sables (below).

TIP If I am entertaining, I make up a jug of Bloody Mary several hours in advance, cover and chill it. Simply add the ice and lemon to serve.