Bombay Sapphire, tomato, lemon & lime juices, Manzanilla dry sherry and a careful selection of traditional British flavourings & spices are skillfully ‘thrown’ together with cubed ice between cocktail shakers around 4-5 times for this perfectly balanced original spicy libation


50ml Bombay Sapphire
10ml Manzanilla dry sherry
1x lime wedge – freshly squeezed
1x lemon wedge – freshly squeezed
75ml good quality tomato juice
4x good dashes Lea and Perrins Worcester sauce
4x dashes Tabasco red pepper sauce (more or less to taste)
¼ tea spoon Colman’s English Mustard
1 pinch celery salt
1 pinch Malden smoked sea salt
5 grinds of Grains of Paradise (can be replaced with your favourite pepper variant)
5 grinds of Cubeb Berries (can be replaced with black pepper)
1x short squeeze of Heinz Tomato Ketchup


Add ingredients into one end of a cocktail shaker.
Stir with a bar spoon. Add cubed ice.
Place a Hawthorne strainer to the top of the shaker. Strain the liquid into the other end of the empty cocktail shaker from a height that you are comfortable with.
Pour liquid back into the original shaker then repeat the process 4 or more times until the cocktail is perfectly chilled.
Finally, strain the cocktail into a Copa de Balon or large Burgundy red wine glass filled with fresh cubed ice.
Garnish with a large lemon peel twist spritzed over the top of the cocktail and placed in or a lemon wedge.