INGREDIENTS
(Serves 1)- 50ml Daylesford Artisan vodka
- 25ml Alvear Fino Sherry
- 225ml tomato juice
- 25ml fresh lemon juice
- 1 teaspoon crushed black pepper
- 1 teaspoon celery salt
- 4-5 dashes hot Tabasco
- 2-3 dashes mild jalapeno Tabasco
- 5-6 dashes Worcestershire sauce
- A generous grating of horseradish
Garnish
- wholegrain mustard
- lemon wedge
- crushed black pepper
- grated horseradish
This sensational recipe comes to us courtesy of The Wild Rabbit – our sister pub, restaurant and inn in the village of Kingham. Made with a generous amount of sherry and lots of spice, it is a recipe well worth trying at home on a lazy Sunday morning. Try making with our new organic tomato juice which you will now find in each of our farmshops.
METHOD
DIFFICULTY: Medium 5 MINSGently shake all of the ingredients together with ice and strain into a deep chalice. Garnish with a piece of celery filled with wholegrain mustard, a wedge of lemon and sprinkle black pepper and grated horseradish over the top.
