This cocktail can be served with Christmas lunch or saved for the day after, in case you need a hair of the dog and have left over prawns from Christmas Day. We used Hippocampus Vodka, an organic vodka from Perth, WA and Australian smoked tomato and garlic salt on the rim.
Australian Christmas Cocktails: Hippo Bloody Mary – Photo © Cocktails & Bars
Australian Christmas Cocktails: Hippo Bloody Mary
Ingredients
- 60 ml Hippocampus Vodka
- 120 ml tomato juice
- 20 ml lemon juice
- 3 dashes of Worcestershire sauce
- 3 dashes of Tabasco sauce
- 1 tablespoon of horseradish cream
Glassware: tall glass or stemless wine glass
Garnish: celery stick, cherry tomatoes and green olive on a skewer, 2 cooked prawns with tail on
Salt Rim: lemon wedge, smoked tomato and garlic salt
Method
Put salt on a small plate. Rub the rim of the glass with the lemon wedge and run the rim of the glass on the salt. If you’re adept and throwing or rolling a cocktail, you can do so instead using two shakers. Otherwise build the drink in a glass, add ice and give it a gentle stir. Garnish with celery stick, cherry tomatoes and green olive on a skewer and two cooked prawns with the tail on on the edge of the glass.
Other cocktails in the Australian Christmas Cocktails series: Sloe Royale, Aussie Summer Storm, Bob Roy, Poor Tom’s G&T
Photo and styling by Cocktails & Bars – © Copyright: All rights reserved.
