Smokey & Spicy Virgin Mary



2 Dried smoked habanero chillies, soaked in water for 20 mins
60mL Water
Pinch of ground black pepper
Ice cubes
600mL Tomato Juice (use a smoke gun for a more desired effect)
4 Tbsp. Fresh lemon juice
Charred lemon halves, to serve
8 Streaky bacon rashers, cooked until crispy
4 Celery stalks (20cm in length), charred on a grill
Ice cubes, to serve


Preparation Steps
  • Drain the chillies off, take out the stem and blitz the chillies in a food processor to form a rough paste. Place the habanero chilli paste, 60mL of water and pepper in a cocktail shaker with ice and shake to release some of the chilli oils. Strain off and reserve the juices in a squeeze bottle.

  • Clean the shaker and add in 20mL of chilli paste water, add the tomato juice, tomato sauce, worcestershire sauce, lemon juice and sea salt. Shake to combine.

  • Rub the rim of 4 highball glasses with charred lemon and dip in flaky sea salt. Divide the ice cubes among the serving glasses and strain the tomato mixture into the glasses. Garnish with 2 slices of bacon, placing 1 charred celery stick into the drink.


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