Name: Spanish bloody mary
Total time: 10 min
Yield: Serves 2
Ingredients: 200ml amontillado sherry; 400ml tomato juice; a couple of squeezes lemon juice; 8-12 dashes Tabasco, according to taste; 8-12 dashes Worcestershire sauce, according to taste; 4 small pitted green olives; 2 pickled guindillas or pickled green chillies, stalks removed, cut in half; 2 anchovy fillets

200ml amontillado sherry
400ml tomato juice
a couple of squeezes lemon juice
8-12 dashes Tabasco
according to taste
8-12 dashes Worcestershire sauce
according to taste

GILDA GARNISH

4 small pitted green olives
2 pickled guindillas or pickled green chillies
stalks removed, cut in half
2 anchovy fillets

Method

step 1
Fill a mixing jug with ice and add all of the ingredients except those for the garnish. Mix well then strain into a chilled collins or highball glass filled with ice. To make the garnish, take a toothpick (longer ones are better for balancing on the glass) and slide 1 olive onto the end. Follow this with 1 end of the anchovy fillet followed by a chilli piece and another olive. Slide the other end of the anchovy fillet on top and finish with the final chilli piece. Repeat to make a second garnish.