BLOODY MARY

Food & Home - - The Week Ahead -

We’ve given this time­honoured cock­tail some fun twists with a bold Sriracha kick and by re­plac­ing the tra­di­tional cel­ery and Worces­ter sauce with fen­nel and bal­samic vine­gar

Makes 4 EASY 15 mins

WHAT YOU NEED hand­ful ice cubes

120ml vodka

2 tsp freshly squeezed le­mon juice large pinch smoked pa­prika zest of 1 le­mon

3 tbsp bal­samic vine­gar 1 tbsp Sriracha sauce

1L (4 cups) tomato juice salt and freshly ground black pep­per, to taste sticks of 1 baby fen­nel stalk, to gar­nish hand­ful fresh flat-leaf pars­ley, to gar­nish lime wedges, to gar­nish

HOW TO DO IT

1 Fill 4 tall glass tum­blers with the ice cubes. Set aside.

2 Com­bine the vodka, freshly squeezed le­mon juice, pa­prika, le­mon zest, bal­samic vine­gar, Sriracha sauce, tomato juice and sea­son­ing to­gether in a large bowl.

Stir un­til well com­bined. Di­vide the mix­ture among the 4 glasses.

3 Gar­nish each glass with the fen­nel sticks, pars­ley and lime wedges. Serve im­me­di­ately.

BLOODY MARY

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