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Mary's Bloody Garden - 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.


  • 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


  1. Add all ingredients into a glass without ice, mix well.
  2. Add ice.
  3. Top with extra tomato juice if needed.
  4. Stir.
  5. Garnish.

The garnishes are endless – we chose a slice 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.

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