‘Mary’ lovers will find this a really exciting twist on the classic Bloody Mary.  Paulo will be serving the Bloody Gazpacho on National Garlic Day, Monday 19 April. 

Bloody Mary at The Connaught

Santino Cicciari at London’s Connaught mixes the much loved morning-after cocktail, served with a twist

According to the original formula, the celery stick must be chewed after each sip.  Santino does away with the crunching and instead, replaces the stick with a cappuccino-style foam – or ‘celery air’

Ingredients

• 50ml Ketel One Vodka
  
• 100ml tomato juice
  
• 10ml lemon juice
  
• 15ml bloody mary mix

Method

Stir all the ingredients over ice and strain in an elegant coppa glass

Bloody Mary mix

• 10 sprigs of coriander
  
• 2 bar spoons of mustard
  
• 15 drops tabasco
  
• 1 inch of fresh, grated horseradish
  
• 1 pinch sea salt
  
• Small slice of spicy chili
  
• 30ml dry sherry

Method

Blend all the ingredients together and double strain in a conserve jar
Store in the fridge.

For the celery air

• 400ml celery juice (50ml for each bloody mary)
  
• 1/2 tsp lecite (infusions4chefs.co.uk/acatalog.lecite.html)
  
• 1tsp celery salt

Method

Prepare the celery juice by pressing fresh celery in a juice extractor.  Blend all the ingredients and strain in a jar.  Store in a fridge for no more than one day.

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Bloody Gazpacho

Garlic infused Ketel One vodka mixed with home made gazpacho, horseradish and Japanese peppered salt. Served long over ice.

Ingredients

• 20 ml Ketel One garlic infused vodka
  
• 10 ml Ketel One Citroen vodka
  
• 2 tbsp of horseradish cream
  
• 6 dashes of Worcestershire sauce
  
• 10 ml of fresh lemon juice
  
• 1 pinch of Japanese pepper
  
• 1 pinch celery salt
  
• 1 small red chilly (open)
  
• 200 ml of gazpacho

Paulo recommends using homemade gazpacho without olive oil;

• 2 red peppers
  
• 3 fresh tomatoes
  
• 1/2 onion
  
• 250ml of fresh tomato juice

Garnish:

Celery stick and lemon wedge, or with a cherry tomato