Drinks

Aussie Bloody Mary

Name: Aussie Bloody Mary cocktail recipe
Yield: 2
Ingredients: 2 tsp celery salt; 500ml tomato juice; 100ml vodka; 20.00 ml finger lime pearls; 2 tsp Tabasco, or to (optional); Pinch each of native celery powder, ground pepperberry (berry or leaf) and ground saltbush; Ice cubes, to serve; 2 stems native celery or inner leaves of regular celery, to garnish; 125ml malt vinegar; 185g molasses; 8 anchovies (see notes); 4 garlic cloves, finely chopped; 4 whole cloves; 40.00 ml native tamarind paste; 20.00 ml soy sauce; 2 tsp finely chopped native ginger (or use regular ginger); 1 tsp ground pepperberry; 1 tsp ground pepperberry leaf; 1 tsp ground cinnamon myrtle, or 4 cinnamon myrtle leaves

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The hair of the dog — Bloody Mary cocktail

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by Rebecca Sullivan

CHEF

Sep 22, 2023

“This can also be served as a Virgin Mary. I would encourage you to play around with the spice mix to get your perfect flavour.”

2 tsp celery salt
2 cups (500ml) tomato juice
100ml vodka
1 tbs finger lime pearls
2 tsp Tabasco, or to taste (optional)
Pinch each of native celery powder, ground pepperberry (berry or leaf) and ground saltbush
Ice cubes, to serve
2 stems native celery or inner leaves of regular celery, to garnish

Native Worcestershire sauce

1/2 cup (125ml) each malt vinegar and apple cider vinegar
1/2 cup (185g) molasses, maple syrup or brown sugar (molasses is best)
8 anchovies (see notes)
4 garlic cloves, finely chopped
4 whole cloves
2 tbs native tamarind paste
1 tbs soy sauce
2 tsp finely chopped native ginger (or use regular ginger)
1 tsp ground pepperberry
1 tsp ground pepperberry leaf
1 tsp ground cinnamon myrtle, or 4 cinnamon myrtle leaves

Method

1.

For the sauce, place all ingredients in a sterilised jar (see notes). Put on lid and shake to mix together. Store in a cool, dark place for 2 weeks. Taste and adjust to your salty, sweet or acid preference. Strain through a cheesecloth into a clean sterilised bottle, seal and keep chilled.
2.

To make the Bloody Mary, add celery salt to a small plate. Wet the rims of 2 glasses and press rims into celery salt. Add remaining ingredients except ice and celery to a cocktail shaker with 2 tsp native Worcestershire sauce. Shake, and pour over ice. Garnish with native celery.

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Recipe Notes

Begin this recipe at least 2 weeks ahead.

For a vegetarian/vegan Worcestershire sauce, use 8 bush tomatoes, crushed, instead of anchovies. You can also use sundried tomatoes if you don’t have bush tomatoes.

If using anchovies, the sauce will store for up to 3 months in the fridge. If vegetarian, it will keep for a year. For how to sterilise jars, head here.