Vegan Bloody Mary


On this day in 1837, pharmacists John Lea and William Perrins first manufactured Worcestershire Sauce, a key ingredient in probably the best hangover cure known to mankind, the ‘Bloody Mary’. Well unfortunately, their original recipe contains anchovies but fear not, vegan Worcester Sauce is available on the market so you don’t have to go without.

Not only does a Bloody Mary fix you right up after a heavy night, you also feel quite healthy about drinking them, it’s basically gazpacho right?

Here’s my Vegan Bloody Mary recipe. 

Just don’t say Bloody Mary out loud 3 times . . . 

Makes 2


1 handful of ice

100ml of vodka

500ml of tomato juice

Juice from 1/2 a lemon

1 tbsp of vegan Worcestershire Sauce (I used Chippa which is also gluten free)

1 tbsp of tabasco sauce (or more if you’re a chilli fiend like me)

Celery salt

Cracked black pepper

2 celery sticks.



Wet the rims of 2 glasses and dip in cracked black pepper.

Put ice, vodka, tomato juice and lemon juice in to a cocktail shaker.

Add the Worcestershire Sauce, Tabasco and a pinch of celery salt and black pepper.

Put the lid on the cocktail shaker and shake until the outside of the cocktail shaker frosts over.

Strain in to two glasses.

Serve with a celery stick




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