How to make a bloody brilliant Bloody Mary!

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Whether you’re nursing a sore head or not, the Bloody Mary’s combination of salty, savoury, spice and acid is so more-ish. There are a million wild and wacky variations of it now, but for this one we’re staying pretty classic.

CHAPTERS:
0:00 - Introduction
0:16 - History
1:20 - Products
2:15 - Prep
2:32 - Make
5:42 - Taste & comments

SPECS:
60ml (2oz) vodka
Large pinch celery salt
Large pinch black pepper
6 dashes Tabasco (to taste)
20ml (2/3oz) Worcester sauce (to taste)
15ml (2/3oz) lemon juice
90ml (3oz) tomato juice
Herbs/celery to garnish
Sherry float

EQUIPMENT:
A jigger
Shaker tins
A julep strainer
A highball glass

METHOD:
Add all of the ingredients except the sherry to your shaker tin and fill with ice.
Use your julep strainer to hold your ice back in the tin, and pour the cocktail in to your other, empty shaker tin.
Do this back and forth about 5 times until it is diluted and aerated.
OR seal your tins as usual but gently ‘roll’ your tins around about 10 times instead of shaking. Strain over fresh ice and float the sherry on top by pouring it in slowly.
Garnish with herbs or celery (or whatever you like really!) and enjoy!

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