Barbecoa Bloody Mary

Name: Barbecoa Bloody Mary
Total time: 15 min
Yield: 2
Ingredients: 2 rashers higher-welfare smoked streaky bacon; 200ml quality tomato juice; 100ml vodka; 2 teaspoons BBQ sauce; 2 teaspoons Worcestershire sauce; celery salt; freshly ground black pepper; ½ a lemon; a large handful of ice cubes; 1 gherkin

The best hangover cure

“This beautiful Bloody Mary recipe comes from my London-based Barbecoa restaurant – it’s seriously good! ”

Serves 2

Cooks In15 minutes

DifficultySuper easy

Pork, Christmas, New Year party picks, St. George's Day

Nutrition per serving

Calories

178

9%
Salt

1.8g

30%
Fibre

0.6g

-

Of an adult's reference intake

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Ingredients

2 rashers higher-welfare smoked streaky bacon
200ml quality tomato juice
100ml vodka
2 teaspoons BBQ sauce
2 teaspoons Worcestershire sauce
celery salt
freshly ground black pepper
½ a lemon
a large handful of ice cubes
1 gherkin

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Method

Fry the bacon in a small frying pan over a medium-high heat for around 5 minutes, or until golden and crisp, turning halfway. Meanwhile, combine the tomato juice with the vodka, BBQ and Worcestershire sauces and a good pinch of celery salt and pepper. Add a squeeze of lemon juice and stir well, then have a taste and add a little more salt, pepper or lemon juice, if needed.

Fill two glasses with the ice, then pour over the bloody Mary. Add a rasher of bacon to each glass, then halve and add a slice of gherkin, before serving.

Tip: Wash and finely slice a few jalapeño chillies, then add to a bottle of your favourite vodka. Leave to infuse for a couple of weeks before using in your Bloody Mary – it’ll add a whole new flavour dimension!

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