211 278
BRUNCH
211
April15
Caitlin’s Bloody Mary
The Hugo
American expat CAITLIN MCNEAL
makes a mean Bloody Mary. Here’s
her recipe, plus some fun ways to
garnish a bloody good beverage.
Ingredients
• 3 large celery stalks from the
heart, including leaves
• 1 litre tomato juice
• 2 tablespoons prepared
horseradish (not creamed!);
you can usually find this at Cold
Storage supermarkets
•
¼
yellow onion, chopped
• 1 lemon, juiced
• ½ teaspoon Worcestershire
sauce
• ½ teaspoon celery salt
•
¼
teaspoon kosher salt
• 12 dashes hot sauce, or to taste
(I recommend Tabasco)
• 1½ cups of vodka
Austrian expat NADINE GASSER shares her
favourite recipe for The Hugo, a delightfully
refreshing drink that’s become quite popular,
particularly in Austria and Germany – and a tasty
accompaniment to your next brunch.
Ingredients
• 100ml prosecco or champagne
• 150ml sparkling water
• 1 to 2 teaspoons of elderflower syrup (available
at IKEA)
• Mint leaves
• Juice of 2 limes
• 1 lime, sliced
• Ice cube
Optional Garnish
Use one, none or any combination you fancy.
• Celery sticks
• Lemons
• Olives
• Pickles
• Cucumber
• Large, poached shrimp
• Salted rim (run a lemon around the top of the
glass, fill a plate with a mix of celery and kosher
salt and slowly turn the top of the glass on the
plate)
Method
1. Pour half the tomato juice into a high-powered
blender, add celery and onion, and blend until
smooth.
2. Add the rest of the tomato juice and remaining
ingredients (except the vodka) and blend again.
3. Pour the contents of the blender into a large
pitcher; add the vodka, mix and chill.
4. Serve in tall glasses over ice with garnishes of
your choice, and enjoy!
I love brunch with a good Bloody Mary, but
have had a hard time finding good ones
here in Singapore. Since I started making
these a few years ago, my friends always
request them when they’re over for a
weekend brunch. The recipe was inspired
by Barefoot Contessa star, Ina Garten.
I love this cocktail because it’s light and refreshing, and something different than
your average Aperol spritz or mojito. Elderflower is big in Austria, so for me, it’s a
little taste of home.
Method
1. Crush or muddle 4 mint leaves in
a champagne or large wine glass.
2. Add elderflower syrup to taste –
just 1 teaspoon if you don’t want
it too sweet.
3. Pour in the lime juice, the prosecco
or champagne and the sparkling
water, and stir well with a cocktail
spoon.
4. Add more mint leaves, lime slices
and ice as desired.
5. Serve with a straw.
Prosit!