We asked the team at the Liquid Academy to create these amazing twists on the classic Bloody Mary created using every day kitchen ingredients like bacon, oxo cubes and Heinz tomato soup.
Perfect for impressing friends and family (or enjoying on your own) each recipe includes both an alcoholic and non-alcoholic version.
"This is the ultimate comfort drink, built around simple pleasures. Who doesn't feel that nostalgic glow when they reach for the classic Heinz tomato on a cold day, sipping it wrapped up in bed in front of the telly?
"I often add traditional Bloody Mary seasonings to mine, so vodka seemed like the next logical step. Tailor made for festive hangovers!"
Tomato Mix Recipe (measurements given for single serve; easily scaled up for company)
Picture: Liquid Academy
Ingredients:
• 50ml Heinz tomato soup
• 25ml tomato juice, or passata for a richer, more luxurious cocktail
Juice of 1 whole orange
• Dash malt vinegar
• Traditional seasonings (minus the Worcestershire sauce, just to keep things the right side of vegan), always orchestrated to individual taste: Scottish sea salt, rainbow pepper, celery salt, Tabasco.
For the alcoholic version:
• add 50ml vodka (we thoroughly recommend Holy Grass Scottish vodka from Dunnet Bay distillery, but any will do).
Method:
Stirred or rolled (a slow shake, turning the shaker gently until the drink is chilled) with ice - never shaken!
Garnish with an orange wedge & seasoned half cherry tomato.
"The original Bloody Mary would have likely been gin based (now known as a 'Red Snapper'), so we wanted to include at least one with a juniper twist.
"Juniper and rich beef stock are born to be together, so this is a fun way of using up all those spare Oxo cubes that tend to breed in the kitchen cupboards. The addition of wine brings richness and velvet. Like a delicious, boozy bourguignon."
Tomato Mix (again, single serve)
Picture: Liquid Academy
Ingredients:
• 50ml tomato juice
• 25ml passata
• 25ml OXO/wine stock (add 2 OXO cubes to a small glass of red wine & heat until reduced by 1/3)
• Juice of half an orange
• Dash malt vinegar
• Traditional seasonings, always orchestrated to taste: Lea & Perrins, Tabasco, celery salt, Scottish sea salt, rainbow pepper
For the alcoholic version:
• add 35ml Gordon's gin & 15ml fino sherry.
Method:
Stirred or rolled with ice - never shaken!
Garnish with seasoned half cherry tomatoes & beef jerky.
"This was inspired by a 'Redeye'... yeah, OK, it's from the Tom Cruise Cocktail movie, but don't hold that against it.
"Bloody Marys have always been associated with a particular type of breakfast... a 'hair of the dog', if I'm hungover, I always enjoy a full Scottish too, so this one felt like destiny.
"Mix that egg all through it... silky and decadent. No hangover will be immune!"
Tomato Mix (single serve):
Picture: Liquid Academy
Ingredients:
• 50ml tomato juice
• 25ml passata
• 1 tbspn HP sauce
• Juice of half a pink grapefruit
• Dash malt vinegar
• Traditional seasonings, always orchestrated to taste: Lea & Perrins, Tabasco, Scottish sea salt, celery salt, rainbow pepper.
For the alcoholic version:
• add 50ml vodka (we thoroughly recommend Arbikie Scottish potato vodka, but any will do) & a last minute charge of McEwan's Export.
Method:
Stirred or rolled with ice - never shaken!
Garnish with crispy Ayrshire streaky bacon (drain on kitchen paper first to remove excess fat), fried tattie scones & a raw, seasoned egg yolk (float on top, then use the crispy bacon to smoosh through the mix. Adds a wonderful silky texture & good protein!).
