Smoked Goose Bloody Mary
1 lemon wedge
5 dashes Tabasco sauce
3 dashes Worcestershire Sauce
1 small dash Steak Sauce (HP)
Twist of Black pepper
4oz Tomato Juice
1.5ozGrey Goose Vodka
Add all ingredients to a mixing glass. Fill shaker tin with ice and give gentle rolling pour back and forth to incorporate ingredients. Strain and pour into Applewood smoke container and then pour into Collins glass of fresh ice.
Garnish with crispy Applewood bacon and Blue cheese olives
To make Applewood smoke: Apple wood chips or plank
Take a non porous container (glass preferably) and hold upside down over a plate of Applewood kindling. Slowly fire the wood chips and as they start to smoke slowly drop the container onto plate to extinguish fire and capture smoke. Turn container up the right way and cover. This smoke can be used until it dissipates.
Hendrick’s Gazpacho Verde
Juice half a lime
pinch of white pepper
pinch kosher salt
1/4 Avocado
2 ring slices jalapeño with seeds
3 inch of cucumber peeled
small handful of spinach
small handful of kale
1.5 oz Hendrick’s gin
.5 oz Elderflower liqueur
4-6oz Coconut water (pulp-less)
Throw all dry and botanical ingredients into a blender (heaviest first) add ice and then top with liquid ingredients. Blend until creamy consistency (add or takeaway liquid depending on consistency and size of blender). Pour long into a chilled zombie or tulip glass.
Garnish with sprig of cilantro and seared shrimp.
Have a Heart spiced Bloody Mary
Juice 1/4 lime & 1/4 lemon
1/4 oz simple syrup
2-4 drops Sriracha hot sauce
pinch of red chilli flakes
4oz Have a Heart mix
1.5oz Bacardi Oak Heart spiced rum
Add all ingredients to a mixing glass. Fill shaker tin with ice and give gentle shake incorporate ingredients. Pour into fresh collins glass over fresh ice.
Garnish with pickled spicy green beans.
Have a Heart Mix:
1.5 oz Lemon Juice
1.5 oz Lime juice
32oz Tomato juice
1 sweet mango (seeded)
1 Fire grilled red pepper
tsp cracked black pepper
1/2 garlic clove chopped fine
Combine all ingredients in blender and blend until smooth. Pour into a pitcher with lid and refrigerate for an hour before use. Mix can be made and kept 2-3 days.
