Mates Mary

Garnish|Floating Basil leaf

Glass|Martini/Coupette

Ingredients

50ml Grey Goose (infused with 15-20gr Basil for 24hrs)

3gr ground black pepper

5gr crushed pink peppercorns

3gr sea salt

2gr celery salt

10 dashes tobasco

15 dashes green tobasco

Juice of one lemons

15 dashes Worchester sauce

500ml tomato juice

Method

To make the bloody mary consommé, pour the tomato juice into a non-reactive sealable container.Add the other ingredients and stir all – leave to rest for 1hr.Secure the lid and place in the freezer.The following morning, remove from the freezer (your mix should now be a solid block).Prepare your filter by adding two-fold muslin or a coffee filter to a funnel or large sieve, over a bottle or deep container.Remove the frozen tomato mix and place in the funnel and allow the frozen tomato mix to drip thaw naturally through your home-made filter. NB |This takes several hours, so I suggest placing it back in the fridge and return to it to check its progress.Bottle and reserve clarified juice. Mix will keep for 7 days. This should be prepped the night before and brought out of the freezer in the morning, to serve at lunch.Pre-chill Martini/Coupette glass. Stir Grey Goose infusion and consume with cube ice until well chilled. Strain into glass and garnish with a floating basil leaf. Serve immediately and enjoy!

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