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Bloody Mary by Jesper Follow Jesper Sjögren on Instagram 100g pork stock 70 cl OP Anderson Leave at room temperature for 6 hours then place in the freezer to wash off the fat from the liquor 500g San Marzano tomatoes 1 tbsp sherry vinegar 25g red wine reduction 2 tbsp chili sauce of your choice 2 tbsp salt 1 tbsp pepper 1 tbsp cayenne pepper 4cl worcestershire sauce 100g celery 5cl smoky whiskey (Agitator Islay PX) Mix hard in mixer let sit in the fridge for a couple of hours. Hux flux is today better, or yesterday.