This concoction looked amazing, but unfortunately my expectations were soon deflated by the rather flat and one dimensional mix. Tomato was of poor quality, almost ketchupy. A lot to improve, but hey, looked great! Continue reading
Anaemic BM at Frank’s Cafe
The best part of Frank’s Cafe are the views. The worst is without doubt this Bloody Mary. It tasted just as it’s ill appearance: rotten, as if the tomato juice had been sitting out in the sun for a day or two, put back in the fridge over night and then served. Continue reading
Bloody Mary at the Cat and Mutton
This is a back to basics very decent Bloody Mary. The good: mildly spicy and with some added mustard that gave it depth. The bad: Tomato a little overpowered by too much pepper. Continue reading
Bloody Caesaria at The Plough
The Bloody Caesar is a slight variation of the Bloody Mary made with clamato, reconstituted tomato juice concentrate flavored with spices and clam broth. It was invented in 1969 by Canadian mixologist Walter Chell, who was inspired by the flavours of Spaghetti Vongole (spaghetti with clams). Continue reading
Coach and Horses
Classic mix – freshly made with a rich and slightly sweet flavour and lots of heat. Horseradish a little hidden. Delicious straightforward mix and decent size. Continue reading
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