Bloody Mary Shots

by - December 18, 2018

MAKES:16 servings
PREP TIME:hours 15 mins
COOK TIME:hours mins
TOTAL TIME:hours 15 mins

500 ml 
(17 fl 0z) good-quality tomato juice, chilled
150 ml 
(5 fl oz (¼ pint)) vodka

Zest and juice 1 unwaxed lemon, 

plus a little extra for the glasses

2-3 tsp worcestershire sauce
1 tsp. 
1 tsp. 
celery salt and ground black pepper
2 tsp. 
crushed sea salt

lemon, sliced and cut into 16 small pieces
caper berries or green olives
large cooked tail-on prawns
  1. Measure tomato juice, vodka, lemon zest and juice into a large non-metallic jug. Add Worcestershire sauce, tabasco and a pinch of salt. Stir well and add more to taste. Cover and chill for at least 1hr or until ready to serve. If making straight away, see GH Tip.
  2. Mix the celery salt, pepper and sea salt together on a small plate. Dip the rims of 16 shot glasses into a little lemon juice or water to wet, then dip into the salt and pepper mix to coat the edge. Set aside. 
  3. When ready to serve, thread a lemon slice, caper berry and prawn on to 16 cocktail sticks. Carefully pour the Bloody Mary into the shot glasses, and place a cocktail stick on the side of each glass.