Latest news with #EastLondonLiquorCo.150ml

The Guardian

Cocktail of the week: Oren's harissa bloody mary – recipe

This is a twist on the classic brunch drink. We serve it as part of our new 'Slow Sundays' offering, and instead of the usual Tabasco, we use a house-made burnt harissa to add a real kick and smokiness. Serves 1 For the burnt harissa 10-15 red chillies, to tasteA pinch of salt 1 small garlic clove, peeledOlive oil For the drink45ml vodka – we use East London Liquor Co.150ml good-quality tomato juice 2 dashes Worcestershire sauce 10ml fresh lemon juice A pinch of celery salt, plus extra to rim the glass, if you like 1 tsp burnt harissa (see above and method)1 guindilla chilli, 1 pickled cauliflower floret and 1 olive on a skewer, to garnish First make the harissa. Scorch the chillies over a gas flame until blackened and blistered all over. Once they've cooled down slightly, peel off and discard the skins and finely chop the chilli flesh. Put this in a blender and grate in the garlic – add a little more, if you like, but you really don't need much (at the restaurant, we use about a tablespoon in every two-litre batch). Add a pinch of salt and a dash of olive oil to loosen, then blitz to a smooth paste. The harissa will now keep in a clean sealed container in the fridge for about a week. To build the drink, measure everything into a mixing glass filled with ice and stir gently to combine. Strain into a highball glass (we use a 350ml one) filled with fresh ice (if you like, rim the glass with celery salt first). Garnish with a skewer of a guindilla chilli, a pickled cauliflower floret and an olive. Oded Oren, chef/patron, Oren, London E8