Around the World in 80 Smoky Marys

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Adam’s Restaurant 

Refined Bloody Mary (Bloody Charles) – Chase Smoked Vodka

 Tomato Essence:

·         Good quality cherry tomatoes

·         Maldon sea salt

-          Blitz salt and tomatoes for 2 seconds to create a pulp. Careful not to over blitz as this can produce a cloudy essence.

-          Hang in a muslin cloth and collect essence in a bowl

-          Pass through a sieve lined with kitchen roll

-          Check seasoning

Bloody Mary

·         75ml Tomato Essence

·         25ml Chase smoked Vodka

·         12.5ml Fino Sherry

·         Tobasco 8-10 drops

·         Lemon to taste

·         Salt to taste

·         Tomato Crisp (optional)

-          Chill a martini glass

-          Combine all ingredients in a shaker

-          Fill with ice and stir briskly

-          Double strain into chilled martini glass

-          Garnish with tomato crisp

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The Salt Yard - Ricardo Pimentel 

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Holm House Hotel - Beetroot Bloody Mary

50ml Chase Smoked Vodka 

Trealy Farm Chorizo

Blaencamel yellow perfection tomato juice 

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The Black Rat - Ollie Moore

50ml Chase Smoked Vodka

200ml Fresh tomato juice

Anchovy paste 

Fresh Lovage 

Hampshire Horseradish 

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Theoc House

50ml Chase Smoked Vodka

A dash of Worcestershire sauce

Bacon jam

Isle of White Tomato Juice

Served over ice, garnished with smoked streaky bacon, pickle and olives.

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Mele E Pere

3 spoonfuls of Horseradish foam made from:

100g water

60g double cream

6g fresh horseradish

5g lecithin

Pinch of salt

50g Chase Smoked Vodka

125g homemade San Marzano tomato passata 85g water 4g homemade roasted and dried vegetable seasoning 7.5g Worcester sauce 1.5g Tabasco 9.5g lemon juice 20ml Mele e Pere Red vermouth Good pinch of salt and celery salt

Garnish:

Celery stick

2 Sicilian red prawns tartare (Gamberoni di Mazara) Pinch of homemade roasted and dried vegetable seasoning

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House of Claw - Crabby Mary 

50ml Chase Smoked Vodka 

Crab Bisque

Tomato Juice

Seaweed Salt

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The Ember Yard

50ml Chase Smoked Vodka

25ml Strega

200ml Slow Roasted San Marzano Tomato Juice 

Garnish:

Parmesan Mousse 

Parmesan Crisp

Char Grilled Spiced Celery

Courgette Fries

Fennel and Parmesan Salt

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The Bloody Oyster 

50ml Chase Smoked Vodka 

Clamato Juice and Bacon 

Holy Fuck Sauce 

Cucumber

Oyster Liquor 

Topped with a beautiful rock oyster and streaky bacon. 

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Nosh & Quaff

- One plum tomato and one beef tomato cut in half, grilled slowly with a little olive oil and sea salt

- Blitz grilled tomatoes until smooth and add 50ml Chase smoked vodka, 10ml of hickory liquid smoke, 5ml of habanero sauce and mix

- Add fresh cracked pepper and celery salt 

- Shake with ice and serve chilled

- Season and serve with a celery stick 

- Deep fry a sweet cucumber spear in tempura batter, dust in sweet smoked paprika, serve hot with Smoky Mary 

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The Billy Mary

Serves 1-3 (But all depends on how thirsty one is!) Make juice base by using a juicer:

250g Cheery Tomatoes

1/2 Habanero chili

2 celery sticks

2 inch Cucumber Chunk

Then strain into blender and add:

200ml Passata

1 TBSP tomato puree

1 TBSP Brown Miso Paste

1 TBSP Hendersons Relish

1 TSP Black Peppercorn

Blitz and re-sieve. Pour back into blender and blitz again with

4-5 ice cubes

10cl Chase Smoked Vodka

Rim a glass with Magic Jerky Dust and add 3 ice cubes.

Pour over.

Add garnish of celery twirl and basil with a beef jerky stirrer/spoon

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Nasty (Nasturtium) Mary

By George Norrie, of  Lake Road Kitchen

Ingredients,

50ml Chase smoked vodka

Tomato Juice

Nasturtium Juice

Lemon Juice

Tio Pepe

Dehydrated Kelp Stock

Nasturtium Flower

Nasturtium Leaves

Method,

·         Take a Rock Glass, Rim with dehydrated kelp stock,

·         Muddle Nasturtium stems into bottom of glass

·         add all ingredients except plant matter and pour over ice in a frozen cocktail shaker

·         shake well

·         pour into glass

·         garnish with nasturtium flowers and leaves

·         enjoy the simple and effective heat of the nasturtiums

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The Minted Mary

By Cristian Eugen of La Brasserie, 272 Brompton Road, London, SW3 2AW

50 ml Chase Smoked Vodka

200ml consomme of slow dried tomatoes

Dash of  sherry

Dash of red wine

Dash Worcester Sauce

3 drops Tabassco

A pinch of fresh horseradish

A sprig of mint

Smoked tomato petals

Celery salt and ground pepper to taste

Shake over ice, strain and garnish with a celery stick, a sprig of mint and a parmesan crisp

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Bloody Mary with Chase Smoked Vodka and Smoked Clams

By Trevor Tobin of PJ’s Bar & Grill, Chelsea

100ML CLAMATO JUICE

100ML ISLE OF WIGHT TOMATO JUICE

50ML SMOKED VODKA

25ML SMOKED CLAM JUICE

2 PINCHES FINE CRACKED PEPPER

2G HORSERADDISH CREAM

2 PINCHES OF CELERY SALT

2 PINCHES SALT

10ML WORCESTERSHIRE SAUCE

5-10ML LEMON JUICE

14 DROPS TOBASCO

4 SMOKED CLAMS

2 STICKS MACERATED CELERY

3 HALF SEMI DRIED BABY PLUM TOMATOES

CELERY CRESS TO GARNISH

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Vanilla Black Smoky Chase

It is a 2 day recipe as the ice cubes need freezing overnight and the tomato needs 12 hours drying.

We have substituted celery for Lovage and instead of Tabasco we have added chilli to ice cubes, this means that as you become accustomed to the heat the ice cubes melt and more heat is released.

Ice

250g water

40g Kashmiri chilli (dried)

Garnish

100g tomato juice

8g Maltosec

Handful washed lovage leaves

Maldon Sea Salt

Lovage ‘head'

40g fresh lovage (should make 25g juice but top up with water if required)

5g lime juice

1g salt

25g water

1.5g high foamer

0.5 xanthum gum

5g egg white

Liquid

 50ml Chase Smoked Vodka

Good quality tomato juice

First the ice. Crush the chilli into a saucepan then add the water, bring to a boil then turn off. Allow to cool, pass to remove chilli and freeze into cubes.

Next add the lovage leaves to a dehydrator for 2 hours until crispy. Grind in a pestle and mortar, pass and then store the powder in airtight box.

Mix the tomato juice and Maltosec well then spread onto mats and dehydrate for 12 hours, break into crumbs then store in airtight box.

Now mix 5g tomato crumble, 2g lovage powder and 2g Maldon sea salt and store for later. This is your garnish.

To serve. Add the the ingredients for the lovage ‘head’ to a mixer with a whisk attachment and beat until foamy.

In a slim tall tumbler add 3 ice cubes, 50ml smoke vodka, top up with tomato juice then add a couple of spoons of the ‘head’.

Just before serving sprinkle on the the crumble mix and add a straw and stirrer.

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CLUB GASCON’S BLOODY MARY

INGREDIENTS: • 2kg ripe tomatoes • Handful of celery leaves • 1 shallot/2 cloves garlic /3 springs thyme/ 2tbsp tomato paste / olive oil • Worcestershire sauce / tabasco /half of a teaspoon grated horseradish • sugar / salt / celery salt • Chase Smoked Vodka • 1 bottle of tomato juice

Tomato powder: Peel your tomatoes with a peeler leaving a bit of flesh on them. Place them on a baking tray and dehydrate them in 55 oven until crispy. Blend until forms a powder and season with celery salt. Tomato water: cut the peeled tomatoes in quarters and seed them. Blend the flesh in a food processor and add 1 tbsp of sugar and 1 tbsp of celery salt. Hang them ideally overnight in cheese cloth or place them in a colander layered with cheese cloth and let the tomato water drip slowly. Tomato fondue: add 3 tbsp of olive oil in a swallow pan and sweat gently the finely chopped shallot and garlic. Add the tomato paste , the tomato pulp from above, the thyme leaves and simmer gently. Let it simmer for an hour or until there is no moist left and season to taste. Blend in a food processor until become a smooth paste. Frosted Worcestershire: place in a sauce pan 150 ml of water, 50ml of Worcestershire sauce, 10 gr of sugar, ½ teaspoon freshly grated horseradish and drops of tabasco to taste. Heat up gently just to dilute the sugar. Making the ice cubes: in ice cube trays poor the Frosted Worcestershire mix , the tomato juice and the tomato fondue and make them level. Place in the freezer until frozen.

ASSEMBLING THE COCKTAIL: Wet the rim of a tall glass with a lemon wedge and dip all sides of the rim into the tomato powder by lightly swirling the glass. Place 12 cubes of tomato juice, 5 cubes of tomato fondue, 5 cubes of Frosted Worcestershire and few chopped celery leaves. Add 50ml of Chase Smoked Vodka and top up with tomato water

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Smoky Mary Recipe 

by Roger Jones Michelin Star Chef & Owner of The Harrow at Little Bedwyn

Ingredients

Chilled Watermelon, Strawberries including Wild Strawberries, Thai Basil, Mini Cherry Isle of Wight Tomatoes, Chilli, Extra Virgin Olive Oil, Seasoning, Pickled Ginger & Vinegar blend add large measure Chase Smoked Vodka, blend again. Dip glass (preferable Riedel) in Exmoor Caviar Rock Salt, add spoon of Exmoor Caviar to the top of the Bloody Mary and serve.