Beetroot Bloody Mary

Name: Beetroot Bloody Mary
Yield: 4
Ingredients: 100ml vodka; 310ml beetroot; 40.00 ml oloroso or dry sherry; 80ml balsamic glaze; Worcestershire sauce, to taste; Tabasco, to taste; 1 tsp celery salt (from supermarkets); 120g piece fresh horseradish, grated; Juice of 1 lemon; Baby beetroot leaves and quartered celery heart, to garnish; 1 tsp sea salt flakes; 1/2 tsp celery salt; 1/4 tsp beetroot juice, plus 1 tbs extra

Rate now

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 05, 2016

This twist on the brunch-time favourite features sweet and earthy beetroots, finished with a zingy rim of beetroot and celery salt.

100ml vodka
1 1/4 cups (310ml) beetroot juice
2 tbs oloroso or dry sherry
1/3 cup (80ml) balsamic glaze
Worcestershire sauce, to taste
Tabasco, to taste
1 tsp celery salt (from supermarkets)
120g piece fresh horseradish, grated
Juice of 1 lemon
Baby beetroot leaves and quartered celery heart, to garnish

Beetroot and celery salt

1 tsp sea salt flakes
1/2 tsp celery salt
1/4 tsp beetroot juice, plus 1 tbs extra

Method

1.

For the salt mix, combine all ingredients in a small bowl. Transfer mixture to a small plate and set aside. Drizzle extra 1 tbs beetroot juice onto a second small plate.
2.

For 1 cocktail, add the following to 1 large glass: 25ml vodka, 75ml beetroot juice, 2 tsp oloroso, 1 tbs balsamic glaze, 2 dashes Worcestershire, 1 dash of Tabasco, 1 pinch celery salt, one-quarter horseradish, a squeeze of lemon and 2 pinches freshly ground black pepper.
3.

Add a handful of ice, then pour the cocktail from one glass to another a couple of times (this technique is called throwing). Take the glass or tumbler you’re serving the cocktail in and dip the rim in the plate of beetroot juice, then into the salt mix.
4.

Drop a few ice cubes into the serving glass and pour over the cocktail. Garnish with a beetroot leaf and celery heart. Repeat to make four Bloody Marys.