A Bloody Easy Mary

Christmas dinner wouldn’t be the same without the additional stuffing, chipolatas and bacon alongside the turkey. And our Bloody Mary is all the better for its edible garnish.
Turkeys aren’t just for Christmas dinner – they’re great in seasonal cocktails too. Turkey skin all fried up and dropped in a glass of Bloody Mary with all the Trimmings is a fabulous way to finish your serve. Forget the classic lemon wedge or pineapple wheel – a modern Christmas is all about a new kind of garnish. Decorate your glass just like you’d adorn the house – with imagination and aplomb. Because nice, crispy skin from your turkey can be part of a classic drink.
Yes, the Bloody Mary is one of the all-time classic cocktails, known for its scattering of spicy, flavoursome ingredients scattered upon a rich tomato and clean vodka base. But the Bloody Mary with all the Trimmings goes a step further. Mix together delicious Smirnoff No.21 Vodka, tomato and lemon juice in a glass, along with Worcestershire sauce, Tabasco, celery salt, black pepper, horseradish and ice. It sounds like a long and spice-bomby list but with Christmas to enjoy, you’ll have some of them in your store cupboard already. Complete the serve with tasty stuffing and crispy turkey skin on top.
Do you love a little extra in your cocktail – and your dinner? Well the Bloody Mary with all the Trimmings is a step up in the stirring stakes. You’ll feel like you’ve had a Christmas meal already, or at least a delicious preview of the main event. Serve for friends to give them a cocktail they all know and love, but with something more.
Enjoy this drink created by Smith and Sinclair, makers of in-depth sensory experiences and a range of tasty cocktails.
Half fill a jug with cubes of ice.
Pour in 200ml Smirnoff No.21 Vodka, 600ml tomato juice, the juice of half a lemon, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 1 tsp celery salt, ½ tsp black pepper and 2 tsp horseradish sauce, then mix.
Place 4 tbsp cranberry sauce on a small plate, and the dry stuffing mix on another plate. Take 4 glasses and dip the rim into the sauce, one after the other. Then dip into the stuffing mix so it forms a large rim on the glass.
Fry turkey skin pieces in hot oil for 2–3 minutes until crispy. Pat dry and leave to cool on kitchen paper. Season with salt and place a piece inside each glass to garnish.
Get some grub in before or while you’re drinking – it slows alcohol absorption.
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