Cocktail of the week: Chet's bloody caesar recipe

"For the spicy mix (makes 10 servings) 60ml Worcestershire sauce 30ml Thai soy sauce (we use Golden Mountain), or dark soy sauce 30ml black-rice vinegar, or red-wine vinegar 7ml Tabasco 7ml sriracha 7ml tamarind sauce 4g smoked salt 3g celery salt. Put all the spicy mix ingredients in a clean jar, stir to dissolve the salt, then seal. It will now keep indefinitely in the fridge."

"For the drink 30ml chilli vodka - we use Doghouse's Baller chilli bacon vodka, but you can easily make your own by infusing three chopped red chillies in a bottle of vodka for 24 hours at room temperature, then fine straining 15ml fino sherry 5ml mezcal 15ml Chet's spicy mix 20ml lemon juice 75ml tomato juice."

"To build the drink, measure all the liquids into the large tin of a cocktail shaker. Half-fill the tin with ice, then strain into the small shaker tin. Strain back into the large tin and repeat five times, to chill and dilute. Strain into a highball glass filled with fresh ice, garnish and serve."

Chet's bloody caesar is a sophisticated brunch cocktail that elevates the traditional bloody mary with additional spirits and a complex spicy mix. The drink combines chilli vodka, fino sherry, and mezcal with a homemade spicy blend featuring Worcestershire sauce, Thai soy sauce, black-rice vinegar, Tabasco, sriracha, and tamarind sauce, balanced with smoked and celery salts. The spicy mix can be prepared in advance and stored indefinitely in the refrigerator. The cocktail is built by combining all liquid ingredients with ice and double-straining through a cocktail shaker to achieve proper chilling and dilution, then served in a highball glass garnished with lemon, celery, and a green olive.

Read at www.theguardian.com