"We treat brunch with great respect, privilege and enthusiasm at each of our Happy Cooking Hospitality restaurants. Bloody Mary No. 20 has been steadily holding the brunch fort at Joseph Leonard and Jeffrey's Grocery since we opened their doors, and keeps on scoring big points with the masses."
Ingredients: 60ml vodka, 175ml Pilsner beer and 90ml Bloody Mary No.20 mix made up of 750ml tomato juice, 90ml Worcestershire sauce, 45ml olive brine, 30ml freshly squeezed lemon juice, 1tbsp prepared horseradish, 2tsp black pepper, 1tsp salt, 1tsp celery seeds, 1tsp Sriracha sauce (makes 950ml, or enough for 10 drinks).
Method: Combine the vodka and Bloody Mary mix in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker three times and strain into a rocks glass filled with ice. Garnish with an olive, cornichon and lemon wedge. Serve with a beer shorty.
Garnish: Lemon wedge, cornichon and olive.
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