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Bloody Caesar

Ingredients:

- 60ml Clamato Tomato Cocktail

- 30ml Vodka

- 4 dashes Worcestershire Sauce

- 2 dashes Hot Sauce

- 3 dashes Salt and Pepper

Method:

- Rim a chilled glass with cracked salt and black pepper

- Add all ingredients to the glass and top up with ice

- Stir & garnish

Garnish:

Olives and a lime wedge

A timeless classic

Mediterranean Virgin Caesar

Ingredients:

- 60ml Clamato Tomato Cocktail

- 15ml Fresh Lemon Juice

- 1 tbsp Balsamic Vinegar

- 3 grinds fresh Sea Salt and cracked Black Pepper

Method:

- Rim a chilled glass with celery salt or sea salt and cracked Black Pepper

- Add all ingredients to the glass and top up with ice

- Stir & garnish

Garnish:

Cherry tomatoes and cheese-stuffed olive on a skewer, capers and a sprig of rosemary

A daring yet vibrant cocktail...

Mrs Klaus' Tipple

Ingredients:

- 120ml Clamato Tomato Cocktail

- 30ml Amaretto

- 20ml Lemon Juice

Method:

- Add all ingredients to the glass and top up with ice

- Stir & garnish

Garnish:

Cinnamon stick

Deliciously charming & generous

Smoked Lime &

Tequila Caesar

Ingredients:

- 120ml Clamato Tomato Cocktail

- 30ml Tequila

- 1/2 tsp of Chipotle Paste

- 1/2 Lime cut into wedges

- 3 grinds of fresh cracked Black Pepper

Method:

- Muddle all ingredients (except Clamato Tomato Cocktail) in a chilled glass

- Add the Clamato Tomato Cocktail and stir

- Top up with ice & Garnish

Garnish:

Coriander sprig and lime wedge

For the fun & classy...

Thankful Hipster

Ingredients:

- 120ml Clamato Tomato Cocktail

- 30ml Radish & Dill-infused Gin *see below

- 3 dashes of Hot Sauce

- 3 dashes of Worcestershire Sauce

- 3 grinds of fresh Sea Salt & cracked Black Pepper

Method:

- Rim a chilled glass with celery salt or sea salt

- Add all ingredients to the glass and top up with ice

- Stir and garnish

Garnish:

Radish and Dill

Deliberately trendy...

*Radish and dill-infused gin is easily made by sealing 5-6 thinly sliced radishes and 2 sprigs of fresh dill for every 500ml of gin in a mason jar. Leave for 3-4 days. Strain the radish & dill from the gin, then it’s ready to use.