Its getting to that time of year when only a Bloody Mary becomes the perfect accompaniment to a festive brunch. There are several vital ingredients to a Bloody Mary (and equally essential in the vodka-less Virgin Mary) – with my definitive recipe below – but one of the must haves is Lea & Perrin’s classically flavoured “Worcestershire Sauce”.
Lea & Perrins’ “Worcestershire Sauce” was first sold in 1837 by Messrs. John Wheeley Lea and William Henry Perrins, who were chemists with a shop in Broad Street, Worcester. Naturally the precise recipe is a secret but it is known that the ingredients comprise in part vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic.
Lea & Perrins is a subsidiary of the mighty Kraft Heinz but unlike others who have been assumed into mega-food groups, Lea and Perrins continues to operate from its Midland Road, Worcester head quarters from where it produces the version sold in Europe – which differs slightly from the US version as the UK version contains malt vinegar whereas the US version uses distilled white vinegar.
The UK version of Lea & Perrins Worcestershire Sauce is instantly recognisable by its bottle and its orange and black label.
Ok so here goes, Mark’s definitive recipe for a Bloody Mary:
Into a large jug mix Vodka – the best you have – a few decent glugs! Add a small handful of ice, V8 Juice, if available, or Tomato Juice about eight to ten times the volume of vodka used, the juice of one lemon – no pips, two tea spoons of Lea & Perrins, one tea spoon of Tabasco Chipotle sauce (see our previous review), one tea spoon of horse radish sauce, two table spoons of Spanish fino sherry, celery salt and freshly ground black pepper. Stir together well and garnish with sticks of very crisp celery.
Equally delicious for the designated driver is a Virgin Mary – a separate jug with all the above ingredients except the Vodka and Fino.
Image Lea& Perrins