Cocktail of the week: Sabor’s piquillo bloody mary - MW

The queen of savoury cocktails, Sabor-style. The piquillo peppers, a mild variety that are jarred in oil after being roasted over fire, lend a sweet, smoky flavour to the ultimate brunch and hangover cocktail.

Serves 1

For the bloody mary mix (makes about 100ml, for 1 serve)
25g piquillo peppers from a jar, drained
60ml tomato juice
30g passata

For the drink
15ml Worcestershire sauce
3 drops Tabasco
Salt and pepper
10ml lemon juice
40ml fino sherry
1 slice lemon, to garnish

Rinse the peppers under cold water to wash off the oil, then blend with the tomato juice and passata for 20 seconds, until smooth. Pass through a fine-mesh sieve (ideally a chinois), pressing it through with a spatula or the back of a ladle.

To build the drink, first make a spice mix in a small glass or bowl by combining the Worcestershire sauce, Tabasco and a pinch each of salt and pepper. Pour the lemon juice into a highball glass, then add the spice mix and fino. Add 100ml bloody mary mix, stir to combine, then add ice to fill. Garnish with lemon and serve.

MW