Spanish bloody mary
Serves 2
Easy
Total time:
Swapping vodka for amontillado sherry makes a lower-ABV, super-savoury take on this brunch classic. Garnish with a gilda – a classic pinxto snack
Skip to ingredients
- 200ml amontillado sherry
- 400ml tomato juice
- a couple of squeezes lemon juice
- 8-12 dashes Tabascoaccording to taste
- 8-12 dashes Worcestershire sauceaccording to taste
GILDA GARNISH
- 4 small pitted green olives
- 2 pickled guindillas or pickled green chilliesstalks removed, cut in half
- 2 anchovy fillets
Method
step 1
Fill a mixing jug with ice and add all of the ingredients except those for the garnish. Mix well then strain into a chilled collins or highball glass filled with ice. To make the garnish, take a toothpick (longer ones are better for balancing on the glass) and slide 1 olive onto the end. Follow this with 1 end of the anchovy fillet followed by a chilli piece and another olive. Slide the other end of the anchovy fillet on top and finish with the final chilli piece. Repeat to make a second garnish.
