10 minutes preparation
2-3 days infusing
5 minutes for the Bloody Mary
For the vodka:
2 raw beetroots
For the bloody Mary per serving:
2 shots beetroot vodka
1/2 glass tomato juice
Handful ice cubes
Few splashes worcestershire sauce
Few splashes tabasco
Sml pinch celery salt
Few turns cracked black pepper
Squeeze of lemon
Lemon zest shavings to garnish
Celery stick to garnish
For the beetroot vodka, take a large sealed jar or demijohn and sterilise with boiling water.
Poor in the vodka. Peel the raw beetroots and dice into cubes, roughly 1cm cubes, also adding to the jar.
Give the jar a good shake and then leave to sit in a cool dark place for 2-3 days, vigorously shaking as often as possible.
When you are happy that the vodka has taken on the deep, dark purple colouring, using some muslin, strain the vodka back into a bottle.
For the Bloody Mary, add ice to a cocktail shaker along with the rest of the ingredients, reserving a few shavings of lemon zest and a celery stick to garnish.
Give a good short shake and then poor into large glasses, topping up with ice if needed; add the garnish and drink!
Unlike sloe gin which takes 2-3 months, you can put this vodka infusing on a Friday in preparation for a hungover brunch with Bloody Mary’s on a Sunday morning after a big night out.
Hair of the dog…
Even with such a short period of infusing, the beetroots colour comes through very strongly and the flavour is earthy and gives even cheap vodka a smoothness. It is this earthy flavour that is perfect for Bloody Mary’s.