Muddy Drinks: The Peterville Bloody Mary
Whether it's for your Valentine's Day breakfast, a post-walk warmer before your Sunday roast or seeing off your Saturday night hangover, we think The Peterville Inn Bloody Mary sounds just the daytime drink you need for your V-day weekend at home.
This classic cocktail with a Cornish twist is served as a special by The Peterville Inn, St Agnes – and you’ll always find it on their Sunday menu. Perfect for seeing off a Saturday night hangover or warming you up after a blustery walk on the Cornish coast, they recommend best served alongside roaring log fires and a hearty (takeaway) Peterville roast.
As pubs are off limits currently we asked owners Tom and Lara if they’d share their recipe – and of course, it is down to their garnish and the balance of the spice mix. Here’s how you can make it at home. Cheers!
The Peterville Inn Bloody Mary
1) First you need to make the candied bacon
Oven bake smoked Cornish bacon until crispy, drain the fat away and pat away any remaining grease.
While still warm, place on baking paper and drizzle with a little maple syrup and a sprinkling of light brown sugar.
Place under a grill on a medium heat until the sugars bubble and completely cover the bacon.
Remove and place on a cooling rack to chill. Once cool the bacon can be kept for up to three days in the fridge.
2) Create the Peterville spice mix (this makes enough for 4 so you’ll be having seconds)
Combine together the following in a little jug
- 20ml Worcester sauce
- 10ml lemon juice
- 5ml cider vinegar
- 15ml tabasco sauce
- 1 tbs horseradish
- Pinch of white pepper
- Pinch of celery salt
3) Make the Bloody Mary
- 50ml vodka (we use Absolut but you could swap for SILCO‘s gin to create a Red Snapper)
- 175ml premium tomato juice
- 1 tsb Peterville spice mix
Build your cocktail by rimming a tumbler with lemon juice then dipping in a saucer of coarsely ground pepper and celery salt.
Fill the glass with ice then add the vodka, tomato juice & spice mix.
Stir, then garnish with the candied bacon, celery and a sprig of rosemary (pro tip: if you clap the rosemary beforehand it will release the aromas).
Get a straw and enjoy!