Bloody Mary Martini
There's no place for standard Bloody Mary Martini's. This recipe uses our Scotch Bonnet Chilli Jam, made in collaboration with Great British Menu winning chef, James Cochran.
A few drops of Worcestershire sauce
2 x teaspoons of Scotch Bonnet Jam
250ml tomato tea (ingredients below)
6 x on the vine tomatoes
1 x sprig of rosemary
A pinch of sea salt
To make your tomato tea
Throw your tomatoes, rosemary and salt into a blender, and give it a solid blend.
Chill it in the fridge, before draining through a cloth into a bowl (check out the recipe video for this bit!). We'll come back to this later!
The rest of the recipe (enough for one, repeat the same process for a second martini)
Into your cocktail mixer, add some ice and pour in 50ml of vodka.
Throw in a teaspoon of Scotch Bonnet Jam along with a few drops of Worcestershire sauce.
Add in 125ml of your tomato tea from earlier!