Beetroot Bloody Mary

Intro & Description

Beetroot punch adds a distinctive earthy quality to the original Bloody Mary. These bright red Beety Mary cocktails get their color from sweet beets and a little spice from hot sauce and horseradish!

A unique twist on a classic.

Recipe

 Serves: 1

Ingredients:

• 1 cup of cocktail tomatoes

• 2 stalks of celery chopped

• 500ml BWG Beetroot Punch 

• 100ml BWG Lemon Punch

• 1 Teaspoon Worcestershire sauce

• 1 Teaspoon Tobasco sauce

• 2 Tablespoons horseradish

• Sea salt and freshly ground black pepper

• 50ml Premium Vodka per glass 

Preparation:

1. Puree the tomatoes, celery and half the Beetroot Punch in a blender until smooth. 

2. Strain into a jug and stir in the remaining Beetroot Punch along with the Lemon Punch, sauces and horseradish. 

3. Grind some pepper corns on top, stir again and cover the top with clingfilm and refrigerate for at least 2 hours. 

4. Serve by pouring the mixture into hiball glasses filled with ice. 

5. Stir in the 50ml of vodka. 

6. Grind a sprinkling of sea salt and pepper on top. 

7. Garnish with a floating lemon wedge and celery stalk. 

Recipe Notes

This recipe can be made up to 2 hours ahead. Just cover and chill. Stir well before pouring into glasses.

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