Crimson Mary
A super-healthy version of a classic Bloody Mary, using beetroot juice as the base. Beetroot juice is very easy to make yourself, super-fresh and nutrient-rich, or you can now buy it by the carton.
This is delicious with a salt and pepper rim. Rub the juiced lime halves around the rim of the glasses and then put the rim of the upside-down glass onto a saucer of cracked pepper and Maldon salt. Top it with freshly grated horseradish: this can be kept ready-peeled in the freezer, and grated from frozen with a microplane.
If you’re juicing your own, I love this with a little ginger root added as you juice the beetroot and you can, of course, add 200ml vodka (8 x 25ml shots)
For 8 (1 litre):
- 1.6kg smallish beetroots, raw, or 1 litre bought beetroot juice
- Juice of 4 limes
- 1 tsp celery salt
- 1 tsp Tabasco sauce (or to taste)
- Black pepper
- 1 tsp Worcestershire sauce (or to taste)
To serve
- Ice (optional)
- Fresh horseradish, grated (to taste)
- Stalks of lovage or celery sticks
Juice the beetroot – small roots tend to give a milder flavour – or buy some pure beetroot juice.
Mix all the ingredients together in a large jug. Chill for a while in the fridge.
Pour into tall tumblers with ice (if using). Add grated horseradish and serve with a lovage or celery stick stirrer.
