Brighton’s Best Cocktail Club: Green Chilli Pickle Bloody Mary by The Chilli Pickle
Ingredients
Vodka 50ml
Passata 50ml
Tomato juice 50ml
Green Chilli Pickle Juice 25ml (see recipe below)
Lemon juice 10ml
Worcestershire sauce dash
Black pepper pinch
Method
Stir over ice and garnish with a chilli, lemon slice, stick of celery and Tajin rim. Tajin is a Mexican spice mix. You can substitute a mix of equal amounts of celery salt and Kashmiri chilli.
To make the green chilli pickle juice:
Ingredients
Mustard oil 50ml
Veg oil 50ml
Fenugreek seed 12g
Mustard seed black 12g
Chopped garlic 50g
Chopped ginger 50g
Asafoitida 25g
Indian Green Chilli 200g
White wine vinegar 1 litre
Method
Heat mustard oil until smoking, then cool to remove the oil’s astringent taste. Reheat with the veg oil and add fenugreek and mustard seeds until golden and the mustard pops. Add the garlic and ginger and cook until golden. Add asafoitida, cook for 1 minute. Add green chilli cook until softens. Add vinegar and salt. Bring to boil, stir simmer for ten minutes. Remove from heat and cool. Strain all juice pressing with the back of a spoon. Place in a glass. When the mixture has settled, remove the oil from top.
The Details
The Chilli Pickle
6-8 Meeting House Lane, Brighton, BN1 1HB.
01273 442893; thechillipickle.com
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