Rich Woods

Rich Woods

13th August 2015
Rich Woods


I love a good Bloody Mary but suffer much like everyone else, as one is not enough but two is too much. The thinking behind this drink was simple – to create a Mary that was lighter but equally quaffable


  • For the Bloody Mary consumè
  • • 3g ground black pepper
  • • 5g crushed pink peppercorns
  • • 3g sea salt
  • • 2g celery salt
  • • 10 dashes tobacco
  • • 15 dashes green tobacco
  • • Juice of one lemon
  • • 15 dashes worchester
  • • 400ml tomato juice (try to avoid the cheaper brands as the water content is quite high and the flavor inferior)
  • This should be prepped the day before and brought out of the freezer the night before to serve at lunch
  • You will need:
  • 1 pan or bowl, suitable for mixing
  • 1 non-reactive container with lid
  • 1 funnel or sieve
  • 1 two-fold muslin (a coffee filter or tea cloth works just as well)
  • 1 bottle or deep container to store the mix after thawing
  • Instructions
  • • Into a non-reactive sealable container, pour the tomato juice
  • • Add the other ingredients and stir all - leave to rest for 1hr
  • • Secure the lid and place in the freezer
  • • The following morning, remove from the freezer (your mix should now be solid)
  • • Prepare your filter by adding two-fold muslin or a coffee filter to a funnel, over a bottle or deep container
  • • Remove the frozen tomato mix and place in the funnel and allow the frozen tomato mix to drip thaw naturally (this takes several hours)
  • • Bottle and reserve clarified juice
  • Ingredients for the cocktail
  • 35ml Bombay Sapphire gin (I use a lower volume due to the aromatic nature of the gin)
  • 15ml Dry Vermouth
  • 60ml Bloody Mary Consumè


Pre-chill Martini/Coupette glass. Stir spirit and vermouth with ice until well chilled. Add consume and re-chill just before serving. Strain into glass

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