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If you thought the Bloody Mary was good already, Julia’s tips will take yours to the next level.
About the cocktail
We love Julia Busuttil Nishimura so much, we just had to have her over again for a second cocktail collab. This time, she’s mixed up a delicious variation of the classic Bloody Mary cocktail, featuring a few extra ingredients that really kick things up a notch. Bloody Marys aren’t everyone’s cup of tea. Traditionally mixed with vodka, tomato, Worcestershire sauce and hot sauce, they’re spicy, tangy and super savoury. “I LOVE this cocktail because it feels just like creating a recipe in the kitchen. A lot of the ingredients are to taste, so it gives the mixer the creativity to make it just how they would like it,” says the beloved cookbook author. A modern twist on the classic, Julia’s version incorporates dry fino sherry and celery salt. Although the Bloody Mary was savoury already, it’s these two additions that really amp up the intense, savoury richness of Julia’s take on the drink. A dash of sugar syrup provides the necessary balance. As with many vintage cocktails, there are conflicting stories around how the drink came about. Some credit Fernand Petiot, a bartender at Harry’s New York Bar in Paris (a spot frequented by Ernest Hemingway). Others credit George Jessel, a Hollywood and Broadway star of the 1920s. As for its name, the theories are just as contested – it’s perhaps a reference to the brutal rule of Queen Mary Tudor of England, or maybe named after a waitress who worked at a Chicago saloon called The Bucket of Blood. Either way, the Bloody Mary today is now most famous for its extravagant garnishes and brunch-time sipping. “I do love a Bloody Mary on a plane, but when I’m not having it up in the sky, it would be at a friend’s brunch or lunch, ideally enjoyed al fresco,” Julia says. “It’s such a fun cocktail to make and with a few friends it's just a very good vibe. Have it with some snacks or a brunch spread, and we’re guaranteed a good time!” A favourite of many celebrities, the Bloody Mary is best shared with friends. Julia knows who she’d share hers with if you could: “Nigella of course – in her beautiful garden with some sort of snack that she would bring outside like she does on her shows.” Two queens of cooking, sipping cocktails in the same garden – can we come? If you’ve got some friends coming over for brunch or just have a hankering for some tomato juice and vodka, have a look at our top tips for making the perf Sherry Bloody Mary below.
Watch: How to make a Sherry Bloody Mary
Ingredients
45mL vodka
80mL long life tomato juice
10mL fino sherry
15mL lemon juice
10mL Worcestershire sauce
5mL sugar syrup
2 dashes celery bitters
Pinch of salt
Pinch of pepper
A few dashes El Yucateco Habanero Green Hot Sauce, to taste
Garnish: slice of cucumber, celery stalk, pickle and green olive
Method
Add all ingredients to a large mixing glass Add ice and stir until nicely chilled Pop a handful of ice into a highball glass Carefully strain the cocktail into the glass Garnish with a slice of cucumber, a celery stalk, pickle and an olive
Julia’s top tips
So, you want to make Julia’s Sherry Bloody Mary? We don’t blame you, it’s delicious. But first, a few words from this creative cook. “This cocktail is all about balance, so making sure you have a good balance of salty, sweet, spicy and bitter is important. Get your garnishes ready before starting to mix and, if you’re making a big batch, you can make your own Bloody Mary mix ahead of time, which will mean quicker cocktail-making for your thirsty guests.” No Bloody Mary experience is complete without a snack. So, what are we feeding on while sipping these tomato treats? “One of my favourite things to eat with this cocktail is a bacon, lettuce and avocado sandwich,” Julia says. “I think anything in the breakfast/brunch realm works really well. A bagel with cream cheese and smoked salmon is always good, too. And if it’s the afternoon, I love a Bloody Mary with totopos and guacamole.” We’re salivating just thinking about it! One quick little tip from us – not everyone likes the same level of spice, so if you are doing it in batches, be sure to ask each guest how spicy they like their Bloody Mary. There’s nothing worse than too much (or not enough) spice.
