Bloody Mary

‘Cacao makes a good partner for the 
tomato as both come from South America, so they complement each other well.’

‘Cacao makes a good partner for the 
tomato as both come from South America, so they complement each other well.’

For the cacao vodka:
100g cacao nibs, roasted
1 bottle of vodka
For one Bloody Mary:
45ml cacao vodka
90ml tomato juice
15ml lemon juice
Worcestershire sauce, to taste
Tabasco sauce, to taste
Cacao, finely grated, to taste
Salt and black pepper, to taste
Lemon wedge and stick of celery, to garnish

Prepare the cacao-
infused vodka by adding the cacao nibs to the bottle of vodka. (You may have to empty out some of the vodka to make space for the nibs.) Replace the lid and leave to infuse for at least 48 hours.
 
Make the Bloody Mary by placing a couple of ice cubes in the bottom of a highball glass. Strain the vodka into the glass. Stir in the tomato juice and lemon juice. Add the Worcestershire and 
Tabasco sauces, cacao and salt and pepper to taste. Garnish with a lemon wedge and celery stick.

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