Spanish bloody mary
- Hannah Guinness
Published: November 24, 2019 at 10:04 AM
Save recipe
Serves 2
Easy
Total time: 10 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Swapping vodka for amontillado sherry makes a lower-ABV, super-savoury take on this brunch classic. Garnish with a gilda – a classic pinxto snack
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this Spanish-style twist on a bloody mary, then check out our classic bloody mary, virgin mary mocktail. bloody mary shots and lamb chops with bloody mary salsa.
Learn about Spanish coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.
Ingredients
-
200ml amontillado sherry
-
400ml tomato juice
-
a couple of squeezes lemon juice
-
8-12 dashes Tabasco
according to taste
-
8-12 dashes Worcestershire sauce
according to taste
GILDA GARNISH
-
4 small pitted green olives
-
2 pickled guindillas or pickled green chillies
stalks removed, cut in half
-
2 anchovy fillets
Ad
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.
Check out more of our festive cocktail recipes here...
Authors
Hannah GuinnessSenior sub editor and drinks writer
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue