Mary's Bloody Garden

By Cook & Nelson

MARY’S BLOODY GARDEN 

Summer weekends call out for a Bloody Mary, but perhaps you have a full day planned. This cocktail is sure to hit the spot, with balanced flavours of capsicum and pomegranate, layered with herbal notes.  Bring on Sunday mornings.

INGREDIENTS

45ml Seedlip Garden 108

60ml Tomato Juice

15ml Lemon Juice

10ml Pomegranate Molasses (we used Cortas)

30ml Red Capsicum Brine

Pinch of Salt & Pepper

Hot Sauce to your taste preference

Ice

 

METHOD

Add all ingredients into a glass without ice, mix well.

Add ice.

Top with extra tomato juice if needed.

Stir.

Garnish.

 

The garnishes are endless – we chose a clice of red capsicum, cherry tomato, sage & rosemary. You could also use a traditional celery stick and olive, or go for native kawakawa.

 

Created by Lizzie Dyson, Bar Manager, Auckland.