- THE ‘LIPS’
- Ingredients:
- 250g Fresh tomato juice
- 4g Celery salt
- Splash of Tabasco sauce
- 2g Worcestershire sauce
- 20g Stock syrup
- (simple syrup)
- Pinch of citric acid powder
- 0.5g Xanthan gum
The Lips by Marc Wilkinson
The Lips by Marc Wilkinson
A simple Bloody Mary style in an imaginative lips that is sprayed with vodka, just before serving. This recipe uses the Adande refrigeration system to deliver the dish.
CHEFS NOTES
The ‘Lips’ are based on the classic Virgin Mary cocktail, while the shape was inspired by a visit to the stimulating Dali Museum in Figueres, it is served as an opening snack to be eaten with fingers.
The vodka mist offers the option to convert the Virgin Mary to a Bloody Mary. Not only does this add a touch of theatre, but adding the vodka after has two main benefits, firstly the lips freeze better as vodka will act as an antifreeze, and secondly teetotal and pregnant guests can still enjoy.
A spray can be made with Tabasco syrup to really make those hot lips!
Ingredients
Method
CHEFS NOTES
The ‘Lips’ are based on the classic Virgin Mary cocktail, while the shape was inspired by a visit to the stimulating Dali Museum in Figueres, it is served as an opening snack to be eaten with fingers.
The vodka mist offers the option to convert the Virgin Mary to a Bloody Mary. Not only does this add a touch of theatre, but adding the vodka after has two main benefits, firstly the lips freeze better as vodka will act as an antifreeze, and secondly teetotal and pregnant guests can still enjoy.
A spray can be made with Tabasco syrup to really make those hot lips!
METHOD
Mix the tomato juice with the celery salt, Tabasco sauce, Worcestershire sauce and stock syrup, season with white pepper.
Sheer in the Xanthan gum and taste, adding the citric acid powder to personal taste.
Freeze the mixture in lip moulds.
TO FINISH
At Fraiche we serve at the table with a mist of chilled vodka sprayed across the lips.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
