How to... Make a perfect Bloody Mary

The Bloody Mary: A tasty and simple to make cocktail

Racy, spicy and oh-so-decadent, it's no wonder the Bloody Mary is one of our favourite cocktails. While it has the wow factor, the Bloody Mary is actually quite simple to make, if you follow a few simple rules.



Here, Santino Cicccciari, cocktail-maker at London's Connaught Hotel, shares his secrets . . .

RED SNAPPER ANYONE?

The Bloody Mary was born in the Roaring Twenties when New York bartender Fernand Petiot mixed equal parts of tomato juice and vodka.



In 1934, Petiot moved to New York's Regis Hotel, bringing the recipe with him.



Scandalised by the name, prudish hotel managers tried to rename it the Red Snapper, but it didn't stick.



However, the cocktail - given an extra zing of tabasco and Worcestershire sauce to suit sophisticated New Yorkers - proved dynamite.



EQUIPMENT

The ideal cocktail-shaker is stainless steel (to retain the cold) and comes in three parts: the base which holds the mixture, a large cap with a strainer and a smaller cap which sits on top to prevent spills and doubles as a measure.

I like the Manhattan from John Lewis (£19). You will also need a hand-blender, a strainer, a sharp knife, a lemon-squeezer, a grater and a chopping board.



To serve, use old-fashioned champagne flutes or red wine glasses.



INGREDIENTS

For the base, buy the best ingredients you can afford. I like Ketel One Vodka. You also need fresh tomato juice, not concentrated which is too watery - Pago is my favourite.



To make enough Bloody Mary mix for 20 cocktails you will need ten sprigs of coriander, 2tsp of English mustard, 15 drops of Tabasco sauce, 15ml of soya sauce, 150ml of Worcestershire sauce, 1in of fresh horseradish, a pinch of sea salt, a spicy red chilli and 30ml of dry sherry such as Tio Pepe.



You will also need one lemon and a quantity of ice - slow frozen if you can find it.



PREPARATIONS

For the Bloody Mary mix, pick off the coriander leaves, grate the horseradish and cut up a small slice of red chilli.



Then pop all the ingredients in a bowl and blast with your hand blender.



Strain the mixture so it's completely smooth then pour into a bottle or airtight container and pop it into the fridge, where it can be stored for up to three days.



MADE TO MEASURE

For each cocktail you will need 50ml of vodka, 100ml of tomato juice, 10ml of lemon juice and 15ml of Bloody Mary mix. Measure out the ingredients and pour each in turn into the cocktail shaker.



I've been making cocktails for 15 years, but I still measure as it's important to be precise. At this stage, you can add a few ice cubes to the shaker just to bring the temperature down further.

When everything is in, shake vigorously for ten to 15 seconds. Then pour through the strainer into your glass, being careful not to allow any ice through, as this waters down the mixture.



ADD SOME WOW FACTOR

Traditionally, a Bloody Mary is served with a celery stick, which you chew after each sip to enhance the flavour.



But for a sensational look and taste, top your cocktail with a cappuccino-style foam of celery air instead. You get the taste, and the cloud of green froth is sensational.



To make enough celery air for 20 cocktails you will need six sticks of celery, 1tsp of celery salt and ½ tsp of lecite. This soy-based powder is perfect for creating froth and turning juices and liquids into 'air'.



Source it from infusions 4chefs.co.uk (£14.95 for a 330g jar). Wash and roughly chop the celery, discarding the ends.



Press in a juice extractor until you have 400ml. Add the lecite and salt and blend with your hand blender for ten seconds.



Strain, then blend again just before your guests arrive. As you make each cocktail, pop a little froth on the top and bask in the compliments.



