Bloody Basi Maria?

Inspired by the geniuses behind Cella Vie in Vienna, I started making cocktails. My first project is a glass of Bloody Basi Maria. This is a less potent version of the Bloody Mary and just like my first novel (what?), it is not traumatising. In fact, it is refreshing and tolerable for someone who does not like tomato juice in general.

Drinking it reminded me that I need to finish writing my second novel. Deadlines deadlines! But before I start killing off characters, I will share my Bloody Basi Maria recipe.

You will need coarse salt. My recommendation is Pasuquin salt because it is not as salty as fine table salt. Pour that on a small plate.

Rub the juicy side of a lemon wedge along the lip of your glass. Once done, roll the outer edge of that glass on your salt plate until it is fully coated. Fill the glass with ice and ignore it like it did something bad to you.

Squeeze the rest of the lemon into a shaker. If you don’t have a shaker, your coffee flask will get the job done. Add 100ml Basi Maria and approximately 100ml tomato juice, a splash of Worcestershire sauce and Tabasco, and a bit of black pepper and Spanish paprika. Shake it gently.

Pour on ice. Garnish with parsley and add a stalk of celery.

The Emerald Key

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