Bloody Mary is the girl for me. A late-morning breakfast, one that oozes into lunch and then into late afternoon, needs liquid accompaniment, and this is what I’d always choose. I steep dried chilli peppers in a bottle of vodka to use just for Bloody Mary, but you don’t have to be as extravagantly specialist.
A friend of mine who once worked as a bartender in Hong Kong introduced me to the trick of adding a little dry sherry to the mix, and I gladly pass it on to you now.
Yield: Makes approximately 3 half-pint glasses, so be prepared to replenish.
1 1/3 cups (10 ounces) chilli vodka (or ordinary vodka and a few splashes Tabasco)
splash dry sherry
2½ cups (20 ounces) tomato juice, chilled
juice of a quarter to half a lemon (to taste)
few shakes of celery salt
few dashes Worcestershire sauce
good sprinkling of Maldon or other sea salt, to taste
celery stick or two
Pour all the ingredients, except for the celery sticks, into a pitcher and use a celery stick to stir, then leave it in the pitcher: Bloody Mary needs a stir before each pouring.