Bradley Walsh likes a Bloody Mary
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A classic cocktail, the Bloody Mary might help with a hangover thanks to its non-alcoholic ingredients, which include electrolyte water, vitamin C, and vitamin B6. Tomatoes also contain lycopene, which helps to combat the toxins in the liver.
In his 2016 book Bread Street Kitchen, Gordon Ramsay shared the perfect Bloody Mary recipe.
He wrote: “Weekend brunch wouldn’t be complete without a Bloody Mary – or a Virgin Mary if you prefer – and this spice mix from my Bread Street Kitchen restaurant in London is hard to beat.”
The recipe makes 310ml of spice mix and serves 20 to 30 people. For those wanting to cure their hangover today, they can use a lot less mix.
The recipe’s ingredients and method are below.
Ingredients for spice mix
Two fresh basil leaves
Leaves from ½ a rosemary sprig
½ a celery stick, trimmed
Two green olives, pitted
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One green chilli, deseeded
½ a shallot, roughly chopped
½tsp cayenne pepper
½tsp black peppercorns
½tsp garlic salt
½tsp Dijon mustard
½tsp horseradish sauce
250ml (9fl oz) Worcestershire sauce
Ingredients for each Bloody Mary
25ml (¾fl oz) vodka (optional, see tip below)
150ml (5fl oz) fresh tomato juice
Ice cubes, to serve
Slices of lemon, cucumber or celery, to garnish (optional)
Sterilise a bottle or jar by washing it in hot soapy water, then leave to dry in a low oven for 15 minutes.
Put the spice mix ingredients in a blender and blitz until smooth. Pour into the bottle or jar, seal and chill for up to five days if preferrable.
To make each Bloody Mary, pour the vodka (if using) and tomato juice into a jug, add two to three teaspoon (or to taste) of the spice mix and stir.
Pour into a glass over ice and garnish with slices of lemon, cucumber or celery (if using).
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