Bloody Mary

The first and only time I had Bloody Mary, I absolutely hated it. You need to acquire a taste for Bloody Mary, I was told. But I guess I'd never be friends with alcohol-based drinks. However, it so happens that when I don't like something somewhere I try to make it on my own and see whether my verdict remains the same. Truth be told, Bloody Mary was never in my list of "dishes to make". But one fine summer afternoon I suddenly found that a lot of tomatoes in the fridge were on the verge of getting rotten. Making a hearty soup was the first plan that stuck me but the idea of standing in front of the gas for so long gave me jitters. Also I was trying to make a cool drink out of every single thing I could lay my hands on, so Bloody Mary it had to be. I also hear this is a great cure for hangover. So you never know when this drink comes handy!
Serves: 3 (depending upon the capacity of your glasses)

Tomatoes, blanched, peeled and chopped roughly: 5-6 medium or 10-12 small
Vodka: 60 ml
Lime juice: 3 tbsp
Tabasco sauce: 2 tsp
Worcestershire sauce: 2 tsp
Horseradish: 1 tsp
Sea salt: to taste + for garnish
Black pepper powder: a fat pinch
Ice cubes: lots and lots of it


1. In a blender, blend the tomatoes into a smooth fine puree. Add a splash of water if you need.

2. In a cocktail shaker, add the pureed tomatoes, vodka, line juice, Tabasco, Worcestershire sauce, pepper powder, salt and a few ice cubes and shake vigorously for a minute or so.

3. Now rub the rims of the glasses you'll be using with some lime juice. Scatter some salt on a wide plate and gently rotate the glasses to coat the rims with salt.

4. Place 5-6 ice cubes in each glass and top them up with the cocktail. Your Bloody Mary is ready!
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