The article presents a creative recipe for a Harissa Bloody Mary, part of the Slow Sundays menu at a London restaurant. Instead of the traditional Tabasco, the drink incorporates a homemade burnt harissa, providing a smoky and spicy alternative. The preparation involves making the harissa using charred red chillies, garlic, salt, and olive oil, blended into a smooth paste. The drink combines vodka, tomato juice, Worcestershire sauce, lemon juice, and the burnt harissa, garnished with a chili, pickled cauliflower, and an olive, perfect for brunch.
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.
For the drink, measure everything into a mixing glass filled with ice and stir gently to combine. Strain into a highball glass filled with fresh ice.
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