Name: Beached-as Bloody Mary
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 6 rashers good-quality rindless bacon; 1 1/2 tablespoon maple syrup; 1 stalk celery, chopped; 4 cup good-quality tomato juice; 1 large ripe heirloom tomato (this recipe used Black Krim); 1 tablespoon grated horseradish; 1 tablespoon sherry vinegar; juice 1 lemon; 1 teaspoon freshly ground black pepper; 1/2 teaspoon celery salt; 2 teaspoon Worcestershire sauce; 2 teaspoon Tabasco sauce (or your favourite hot sauce); 1 3/4 cup good-quality vodka; lemon wedges; black volcanic salt (or use regular salt); ice cubes; 6 stalks celery; 6 long sprigs flat-leaf parsley

Beached-as Bloody Mary

There’s nothing like a vermilion glass of tomatoey goodness to cure overindulgence, or just to slug back as a remedy for holiday slothfulness. Photography by Jani Shepherd/Gatherum Collectif

Serves 6

Prep

15M

Cook

15M

Total

30M

Find the recipe for sizzle hotdogs and slater spuds here.

This recipe was first published in Taste magazine.

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Ingredients

6 rashers good-quality rindless bacon

1 1/2 tablespoon maple syrup

1 stalk celery, chopped

4 cup good-quality tomato juice

1 large ripe heirloom tomato (this recipe used Black Krim)

1 tablespoon grated horseradish

1 tablespoon sherry vinegar

juice 1 lemon

1 teaspoon freshly ground black pepper

1/2 teaspoon celery salt

2 teaspoon Worcestershire sauce

2 teaspoon Tabasco sauce (or your favourite hot sauce)

1 3/4 cup good-quality vodka

lemon wedges

black volcanic salt (or use regular salt)

ice cubes

6 stalks celery

6 long sprigs flat-leaf parsley

Method

1.Preheat oven to 160°C. Lay bacon rashers in a single layer on a lined tray and drizzle with maple syrup. Bake for 10-15 minutes until golden and crispy. Set aside to cool.

2.In a blender or food processor, purée celery, tomato juice, heirloom tomato, horseradish, vinegar and lemon juice until well combined.

3.Mix in pepper, celery salt, Worcestershire sauce and Tabasco. Pulse once and season to taste. Pour into a large jug and stir in the vodka.

4.To serve, run a lemon wedge around one side of six large glasses and dip in black salt. Place ice and one or two lemon wedges into each glass and top up with cocktail.

5.Garnish each glass with a celery stalk, parsley sprig and a bacon rasher. Serve with slater spuds and a sizzle hotdog (we balanced ours on the glass rim with the help of a fork). Recipe below.

Fiona Hugues

Ingredients

Method

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