• 1 oz / 30 ml premium vodka
• 11 oz / 325 ml Bloody Mary mix
• 1 lemon wedge, for garnish

Fill 12 oz / .3 l Bloody Mary glass with ice. Add vodka. Fill glass with Bloody Mary mix and garnish with lemon.

• Juice of 3 lemons
• 2 1/2 #10 cans / 2.5 l tomato juice
• 5 oz / 150 ml Worcestershire sauce
• 10 dashes / 3 ml Tabasco sauce
• 2 tbsp / 30 g freshly ground black pepper
• 2 tbsp / 30 g ground cayenne pepper
• 1 tbsp / 15 g ground celery salt
• 2 tbsp / 30 g whole black peppercorns

Pour ingredients into a container and shake well. Use immediately or seal and refrigerate. Strain peppercorns from mix before adding alcohol. Makes 3 gallons / 11 l.

• 1 oz / 30 ml tomato juice
• 1 oz / 30 ml V8 juice
• Juice of 6 lemons
• Juice of 6 limes
• 1/2 oz / 15 ml Bloody Mary seasoning
• 1 1/2 oz / 45 ml premium vodka
• 1 1/5 oz / 36 ml Tabasco sauce
• 5 dill sprigs
• 5 basil leaves
• 2 tbsp cracked black pepper
• 2 olives, for garnish
• 1 pickle slice, for garnish
• 1 lime wedge, for garnish

Prepare Bloody Mary mix by combining tomato and V8 juices, lemon and lime juices and Bloody Mary seasoning and letting the mixture marinate for 24 hours. When ready, add vodka, Tabasco sauce, muddled dill, basil and fresh cracked pepper. Pour over ice into a footed tumbler and garnish with olives, pickle slice and lime wedge.

• 4 1/2 oz / 140 ml canned tomato juice
• Juice of half a lemon
• 1 tsp / 5 ml Worcestershire sauce
• 1/2 tsp / 2.5 g black pepper
• 3 dashes Tabasco sauce
• 1/4 tsp / 1 g cayenne pepper
• 1/4 tsp / 1 g celery salt
• 1 tsp / 3 g black peppercorns
• 2 tbsp / 18 g fresh horseradish
• 1 tbsp / 15 ml pickled okra juice
• 1 oz / 30 ml premium vodka
• 2 pickled green tomatoes, for garnish
• 1 celery stalk, for garnish

Combine all of the ingredients. Shake well and pour into footed pilsner glass filled with ice. Garnish with skewered tomatoes and the celery stalk.

• 1/2 cup / 100 g chopped jicama, plus more for garnish
• 6 cubes fresh cucumber
• 1 cube / 10 g brown sugar
• 1 1/2 oz / 45 ml premium pepper vodka
• 7 oz / 210 ml Bloody Mary mix
• Celery salt
• Celery stalk, for garnish
• Cherry tomato, for garnish

Muddle the jicama, cucumber and brown sugar. Mix with pepper vodka and Bloody Mary mix. Shake and pour into a 9 1/2 oz / 280 ml champagne glass rimmed with celery salt. Serve chilled (not on ice). Garnish with V-shape of jicama, celery and cherry tomato.

• 1 lemon wedge
• 1/2 stem of coriander
• 1/2 chopped Thai chili
• 5 oz / 150 ml tomato juice
• 1/4 tsp / .5 g wasabi paste
• 2 dashes Worcestershire sauce
• 1 dash lemon juice
• 1 pinch salt
• Freshly ground black pepper
• 2 oz / 60 ml premium vodka
• 2 cherry tomatoes
• 1 Thai basil stem, for garnish
• 1 lemongrass stalk, for garnish
• 1 lime wedge, for garnish

Muddle the lemon, coriander and chili. Combine with the tomato juice, wasabi paste, Worcestershire sauce, lemon juice, salt and pepper in a shaker. Add ice and vodka. Shake and strain into a large, silver mug filled with ice and the tomatoes. Garnish with the Thai basil stem, lemongrass stalk and lime wedge.

• 2 1/2 oz / 75 ml Tsingtao^® beer
• 3 1/2 oz / 100 ml Bloody Mary mix
• 3 oyster shooters, for garnish
• 1 lemon wedge, for garnish

Pour the beer into an 8 oz / .2 l white wineglass filled with ice. Then pour the Bloody Mary mix on top. Garnish with the oyster shooters and lemon wedge. Tsingtao Beer is a registered trademark of Tsingtao Brewery Company Limited

• 1 1/2 oz / 45 ml premium vodka
• 1 1/2 oz / 45 ml Bloody Mary mix
• 1 oz / 30 ml lime juice
• 1 1/2 oz / 45 ml watermelon juice (or strawberry juice)
• Watermelon cube (or whole strawberry), for garnish

Blend all ingredients with ice until frothy. Pour into a 6 oz / 150 ml champagne flute. Strawberry may replace watermelon in this recipe. Garnish with a cube of watermelon to size or strawberry, if using.

• 1 tbsp / 5 g lemon salt
• 2 tbsp / 10 g sumac powder
• 2 oz / 60 ml tomato juice
• 2 oz / 60 ml V8 juice
• 1/2 oz / 15 ml fresh lime juice
• Harissa paste to desired spiciness
• 1/2 tsp / 2 g ground cumin
• 1/2 tsp / 2 g ginger powder
• 1 oz / 30 ml premium pepper vodka
• 1 celery stalk, for garnish
• 1 lemon wedge, for garnish
• 1 tsp / 5 ml saffron oil
• 2 tsp / 10 ml Worcestershire sauce
• 1/2 tsp / 2 g black olive powder
• 1/2 tsp / 2 g ras el hanout

Rim an 8 oz / .2 l highball glass with the lemon salt and sumac powder. Pour the tomato, V8 and lime juices over ice into a Boston shaker. Add the harissa paste, cumin, ginger and vodka. Shake well and strain into glass. Garnish with celery stalk and lemon wedge. Layer the surface of the drink with the saffron oil and Worcestershire sauce, and dust the surface with the black olive powder and ras el hanout.

• 1/4 tsp / 1 g saffron
• 1 oz / 30 ml olive oil

To make the saffron oil, dissolve the saffron in a few drops of water. Whisk in the olive oil. Let settle for 48 hours. Strain, store in a covered container and refrigerate. For a nonalcoholic version, remove premium pepper vodka and use 3 oz / 90 ml tomato juice and 3 oz / 90 ml V8 juice.

• 1 oz / 35 ml Grappa di Brunello di Montalcino
• 6 oz / 185 ml tomato juice
• 1 splash lemon juice
• 1 tsp / 5 ml acacia honey
• 1 splash Tobasco sauce
• 1 pinch salt and black pepper
• 1 sprig rosemary, for garnish

Shake all ingredients together and pour into a long drink glass filled with ice. Garnish with a sprig of rosemary.

• 1 oz / 30 ml premium vodka
• 6 oz / 30 ml tequila
• 5 oz / 150 ml Bloody Mary mix
• 1 lemon wedge / 5 ml fresh lemon juice
• 1 lime wedge / 5 ml fresh lime juice
• 4 slices jalapeño
• 1/2 tsp / 2 g sugar
• 2 olives
• 1 thin tomato slice, for garnish
• 1 celery spear, for garnish

Combine all of the ingredients over ice and shake. Pour into an 8 oz / .2 l highball glass filled with crushed ice. Garnish with a thin slice of tomato on the celery spear.

• 5 oz / 150 ml tomato juice
• 1/2 oz / 15 ml lemon juice
• 1/2 tsp / .5 g horseradish
• Few drops Tabasco sauce
• Few drops Worcestershire sauce
• 1 pinch freshly ground black pepper
• 1 pinch salt
• 2 oz / 60 ml premium gin
• 1 pinch horseradish
• 1 oz / 30 ml clam juice
• 1 pinch Old Bay^® seasoning
• Juice of 1 lemon slice
• 1 shrimp, tail fan attached, for garnish
• Oyster crackers

Mix the first seven ingredients and then combine with remaining ingredients in a shaker. Shake well. Pour into an 8 oz / 240 ml wineglass filled with ice. Garnish with tail-on shrimp and serve with a small bowl of oyster crackers.
Old Bay is a registered trademark of McCormick and Co., Inc.

• 1 oz / 30 ml premium vodka
• 2 1/2 oz / 75 ml chilled tomato juice
• 1 dash soy sauce
• 2 tsp / 10 ml freshly squeezed lemon juice
• 1 pinch freshly ground black pepper
• 1 pinch ground birds-eye chili
• 1 pinch salt
• Fresh whipping cream, for garnish
• 1 pinch finely ground barley seeds, for garnish

Pour all of the ingredients into a mixing jug and stir. Serve in a 16 oz / .5 l martini glass. Garnish with the whipping cream and barley seeds.

• 1/2 oz / 15 ml fresh lemon juice
• 4 oz / 120 ml tomato juice
• 1 pinch black Flor de Sal crystal sea salt from Ses Salines
• 1 pinch black pepper
• 1/2 tsp / 2 ml Tabasco sauce
• 1/2 tsp / 2 ml Worcestershire sauce
• 1 1/2 oz / 45 ml premium gin
• 1 celery stalk, for garnish
• 1 cucumber spiral, for garnish
• 1 cherry tomato, for garnish
• Pimientos de padrón

Mix the lemon juice and tomato juice, crystal sea salt, pepper and Tabasco and Worcestershire sauces. Shake. Pour into a 12 oz / .3 l long drink glass filled with ice and add the gin. Garnish with the celery stalk, cucumber spiral and cherry tomato. Serve with pimientos de padrón.

• 1/4 oz / 7.5 ml chile pasilla purée
• 1/2 oz / 15 ml premium mezcal
• 1 pinch black pepper
• 1 pinch salt
• 5 dashes Worcestershire sauce
• 5 dashes Maggi^® Seasoning sauce
• 1/2 oz / 15 ml lemon juice
• 8 1/2 oz / 250 ml cold tomato juice
• Agave salt
• 1 lemon wedge, for garnish

For chile pasilla purée, blend a pasilla pepper with a little water. Mix all of the ingredients in a 12 oz / .3 l tall glass rimmed with agave salt. Garnish with the lemon wedge.
Maggi Seasoning sauce is a registered trademark of Societé des Produits Nestlé S.A.

• 1 slice lemon or yuzu
• 1/4 tsp / 100 ml 100% yuzu or lime juice
• Wasabi powder
• 1 pinch salt
• 1 oz / 30 ml vodka
• 1/2 oz / 15 ml premium dry gin
• 1/4 tsp / 1 ml soy sauce
• 3 oz / 80 ml tomato juice

Rim a 6 oz / 180 ml martini glass with the juice of a slice of yuzu or lime. Dip top of the glass into a mixture of salt and wasabi powder. Combine the vodka, gin, soy sauce, yuzu (or lime) and tomato juice with cubed ice. Shake and pour into the prepared glass.

• Juice of half a lime / 15 ml fresh lime juice
• 10 drops / 30 ml Worcestershire sauce
• 1 pinch wasabi powder
• 2 drops sriracha
• 2 twists black pepper
• 1/2 tsp / 2.5 g celery salt
• 1 oz / 30 ml premium organic Hawaiian Ocean^® Vodka
• 3 oz / 90 ml Clamato^® juice
• Kauai guava wood smoked sea salt
• Sea asparagus, for garnish
• 1 lime wedge, for garnish

Combine the lime juice, Worcestershire sauce, wasabi powder, sriracha, pepper, celery salt, vodka and Clamato juice in a cocktail shaker. Shake and pour over ice in a Collins glass rimmed with guava wood smoked sea salt. Garnish with local sea asparagus and a wedge of lime.
Ocean Vodka is a registered trademark of Hawaii Sea Spirits, LLC; Clamato is a registered trademark of Mott’s LLP

• 1 lb / 454 g or 1 large can of tomatoes
• 1 pinch chili powder
• For the rim: salt, black pepper, celery salt, horseradish and dried lemon zest
• Worcestershire sauce
• 4 oz / 110 ml premium tequila
• 1 dried heirloom tomato chip, for garnish

To make the chili pepper-infused tomato water, rough chop fresh or canned tomatoes and strain through cheesecloth into a large bowl. Add chili powder to water, cover and refrigerate overnight for 6 to 8 hours.
Wet a 16 oz / .5 l martini glass with Worcestershire sauce and dip in the salt, pepper, celery salt, horseradish and dried lemon zest mixture. Combine the tequila and 2 oz / 55 ml chili pepper-infused tomato water and shake with ice. Then strain into the glass. Serve chilled. Garnish with dried heirloom tomato chip.

• 1 oz / 30 ml premium vodka
• 1 piece lemongrass, about 1 in / 2 cm thick
• 1 slice fresh gingerroot (mature/old)
• 1/2 thinly sliced chilli padi, seeds removed
• 1/8 tsp / .5 ml sugar syrup
• 3 oz / 90 ml tomato juice

Muddle the vodka, lemongrass, ginger, chilli padi and sugar syrup together. Strain and pour into a rocks glass filled with ice. Add tomato juice, stir and serve.

• 1 oz / 30 ml Chinese Fujian Lapsang Souchong tea
• 2 1/2 oz / 75 ml chilled tomato juice
• 1 oz / 30 ml premium vodka
• 1 dash Chinese chili oil
• 1 dash soy sauce
• 1 pinch sea salt
• 1 pinch ground Chinese Sichuan pepper
• 1 celery stalk, for garnish
• 1 cherry tomato, for garnish

Brew the tea for two minutes and then let it cool. Blend the tea and tomato juice. Fill a 16 oz / .5 l martini glass with ice cubes and add the juice blend, vodka, chili oil, soy sauce, sea salt and pepper. Stir well. Garnish with the celery stalk and cherry tomato.

• 1 lime wedge
• Crushed crispy plantain chips
• 1 1/2 oz / 45 ml premium vodka
• 5 oz / 150 ml freshly made tomato juice
• 2 dashes Worcestershire sauce
• 1 pinch Puerto Rican ají picante “spicy pepper”
• 1 pinch celery salt
• 1 pinch crushed fresh black peppercorn
• 1/2 oz / 15 ml lime juice
• 1 celery stalk, for garnish
• 2 stuffed olives, for garnish

Rub the rim of an 8 oz / .2 l highball glass with the lime wedge and dip rim in the crushed crispy plantain chips. Pour the remaining ingredients into a glass filled with ice and stir. Garnish with the celery stalk and skewered olives.

• 5 oz / 150 ml premium tomato juice
• 1 1/2 oz / 45 ml premium vodka
• 1 tsp / 5 g cumin powder
• 6 tsp / 30 g za’atar
• 4 dashes Angostura® bitters
• 4 dashes Tabasco sauce
• 2 dashes Worcestershire sauce
• 3 tsp / 15 g freshly ground black pepper
• Juice of quarter of a lemon / 10 ml fresh lemon juice
• 1 lemon slice, for garnish
• Cherry tomato, halved, for garnish
• 1 sprig of thyme, for garnish

Combine the tomato juice, vodka, cumin and 4 tsp of the za’atar in a cocktail shaker. Stir until well mixed. Add the Angostura bitters, Tabasco and Worcestershire sauces, pepper, lemon juice and ice cubes. Shake well. Pour into an 8 oz / .2 l highball glass. Garnish with the remaining za’atar, the lemon slice, cherry tomato half and sprig of thyme.
For a nonalcoholic version, omit vodka and use 6 1/2 oz / 195 ml tomato juice.
Angostura bitters is a registered trademark of Angostura International Limited

• 1 oz / 30 ml Vodka 7000’ (High West Distillery)
• 1 dash lemon juice
• 2 oz / 60 ml tomato juice
• 2 pinches black pepper
• 2 pinches celery salt
• 3 dashes Worcestershire sauce
• 2 pinches cayenne pepper
• Black lava salt

• 48 oz / 1.5 l celery juice
• 24 oz / .5 l green apple juice
• 3 tbsp / 20 g wasabi powder
• 1 tbsp / 6 g salt
• 2 tsp / 4 g Xantana
• Juice of 3 limes
• 1 bunch of parsley leaves picked

Mix first seven ingredients and pour over ice into a stemless chardonnay wineglass rimmed with black lava salt. Blend together remaining ingredients and fine-strain. Garnish with celery foam and serve.
Vodka 7000' is a registered trademark of High West Distillery, LLC

• 1 1/2 oz / 45 ml premium white tequila
• 2 oz / 60 ml tomato juice
• 2 oz / 60 ml Clamato® juice
• 2 oz / 60 ml V8 juice
• 3 dashes Tabasco sauce
• 3 dashes Maggi® Seasoning sauce
• 3 dashes Worcestershire sauce
• 1/2 tsp / 2 g salt
• 1/2 tsp / 2 g cayenne pepper
• 1/2 oz / 15 ml lemon juice
• 1 thin slice avocado, for garnish
• 1 fresh coriander leaf, for garnish

Mix all of the ingredients, except the avocado and coriander, and pour into a highball glass filled with ice. Garnish with the avocado slice and coriander leaf.
Clamato is a registered trademark of Mott’s LLP; Maggi Seasoning sauce is a registered trademark of Societé des Produits Nestlé S.A.

• 1 oz / 30 ml premium vodka
• 4 oz / 120 ml Bloody Mary mix
• 1 pinch red hot pepper powder
• 2 basil leaves
• 1/2 tsp / 2.5 g oregano
• 1 splash extra virgin olive oil
• 1 celery stalk, for garnish

Combine all of the ingredients, except the celery stalk, in a shaker and shake well. Pour into an 8 oz / .2 l white wineglass filled with ice. Garnish with the celery stalk.

• 1 1/2 oz / 45 ml premium vodka
• 4 oz / 120 ml tomato juice
• 2/3 oz / 20 ml pineapple juice
• 1/2 oz / 15 ml Hainan green lime juice
• 2 pinches Hainan white pepper
• 1 pinch Hainan yellow chili powder
• 1 pinch sea salt
• 1 sprig lemongrass, for garnish

Add the vodka, tomato juice, pineapple juice, lime juice, pepper, chili powder and sea salt to a cocktail shaker with ice cubes. Shake well and strain into a short tumbler filled with ice. Garnish with the lemongrass. Present on a slate plate with a spice grinder and some fresh ingredients from the recipe for color, including a Hainan green lime, a Hainan yellow chili and a pinch of sea salt.

• 1 oz / 30 ml premium vodka
• 2 oz / 60 ml tomato juice
• Lemon juice
• 1 pinch freshly ground black pepper
• 1 dash soy sauce
• 1 pinch cayenne pepper
• 1 pinch sea salt
• 1 celery stalk, for garnish
• 1 shucked oyster
• Salsa

Combine the vodka, tomato juice, 1 dash lemon juice, black pepper, soy sauce and cayenne pepper in a shaker. Shake well and pour into an old-fashioned glass rimmed with lemon juice and sea salt and filled with ice. Garnish with the celery stalk. Pair with an oyster set on a bed of salsa sprinkled with sea salt and lemon juice.

• 2 key limes, sliced, plus more for ice cubes
• Simple syrup
• 1 pinch celery salt
• 1 pinch coarse black pepper
• 1 pinch crushed red pepper
• 1/2 tbsp / 7.5 ml Worcestershire sauce
• 1/2 tbsp / 4.5 g grated fresh horseradish root
• 2 oz / 60 ml Clamato® picante juice
• 2 oz / 60 ml tomato juice
• 1 1/2 oz / 45 ml premium vodka
• 1 dried lemon slice, for garnish
• Organic celery, carrot and tomato, skewered on a small metal skewer (pincho), for garnish

Prepare lime-juice ice cubes by mixing 6 parts fresh lime juice, 2 parts water and 2 parts simple syrup. Pour into an ice tray and freeze. For the Bloody Sunrise mix: Muddle the limes, salt, black and red peppers, Worcestershire sauce and horseradish. Add the Clamato and tomato juice. Shake well. Place the lime-juice ice cubes in a highball glass. Add vodka and top with Bloody Sunrise mix. Garnish with the lemon slice and skewered organic vegetables.
Clamato is a registered trademark of Mott’s LLP

• 1 1/2 oz / 45 ml premium traditional lemon rum
• 3 1/3 oz / 100 ml fresh tomato juice
• 2 3/4 oz / 80 ml aloe vera juice
• 4 tsp / 20 ml Worcestershire sauce
• 4 drops Tabasco sauce
• 1 pinch celery salt
• 4 mint leaves
• 1 coconut curl
• 8-10 coconut flakes, for garnish
• 1 slice of lime, for garnish
• 1 sprig of mint, for garnish

Put the rum, tomato and aloe vera juices, Worcestershire and Tobasco sauces, celery salt and mint leaves into a mixing glass filled with ice. Stir with a mixing spoon for 10 seconds. Strain into a stemless red wine glass and add crushed ice. Place the coconut curl on top. Garnish with the coconut flakes, slice of lime and sprig of mint.

• 1 tsp / 3 g za’atar
• ½ tsp / 3 ml lemon juice
• 5 tbsp / 75 ml tomato juice
• 1 3/4 tbsp / 25 ml cucumber juice
• 2 2/3 tbsp / 40 ml lemon vodka
• 5 drops Tabasco sauce
• Handheld smoker (optional)
• 1 cherry tomato
• 1 tbsp / 15 ml olive oil
• 1 cucumber slice, for garnish
• 1 lime twist, for garnish
• 3 chickpeas, for garnish

Set aside a pinch of za’atar for the handheld smoker. Rim a classic margarita glass with za’atar and lemon juice. Pour the tomato juice, cucumber juice, lemon vodka and the remaining lemon juice into a Boston shaker. Add the Tabasco sauce, remaining za’atar and ice. Smoke ingredients with the pinch of za’atar.
Cover and shake well. Double strain and pour into the glass. Dip the tomato in the olive oil and add to the cocktail. Garnish with the skewered cucumber slice, lime twist and chickpeas.
For a nonalcoholic version, omit lemon vodka and use 3 oz / 90 ml tomato juice and 1 oz / 30 ml cucumber juice.

• 1 oz / 30 ml premium vodka
• 4 oz / 120 ml fresh ripe red cherry tomato juice
• 0.06 teaspoon / 0.3 g sichuan pepper powder
• 3 drops green tabasco
• *3 drops sichuan sweet soy sauce

• 0.06 teaspoon / 0.3 g sea salt
• 0.15 teaspoon / 0.75 g freshly crushed sichuan pepper
• 1 piece confit chili
• 1 piece bamboo shoot

Prepare red cherry tomato juice in advance (use a juice extractor). Prepare a martini glass and dip the rim into the mixture of sea salt and freshly crushed Sichuan pepper. Add all ingredients to the shaker, shake with ice and pour into glass. Stir once and garnish with confit chili – de Arbol chili deseeded and boiled in sugar syrup (1/2 cup white sugar, 1/2 cup water for 1 minute) – and bamboo shoot.

*To prepare Sichuan Sweet Soy Sauce, mix together 3 oz light soy sauce, 3 oz dark soy sauce, 2 tablespoons white sugar and 2 tablespoons vegetable oil, and boil for 8 minutes.

• 1.5 oz / 40 ml premium vodka
• 2 tsp / 10 ml fresh beetroot (beet) juice
• 7 oz / 200 ml tomato juice
• 2 tsp / 10 ml worcestershire sauce
• 0.5 ml / 15 ml fresh lemon juice
• 5 shakes tabasco sauce
• 4 shakes ground black pepper
• 2 shakes salt
• 2 tbsp / 15 gr marinated horseradish

• Beetroot chips
• 1 mangold (swiss chard) leaf

Combine vodka and beetroot juice. Separately, combine tomato juice, Worcestershire sauce, lemon juice, Tabasco sauce, black pepper, salt and horseradish over ice and shake. Pour into a large tumbler glass filled with one large ice cube. Top gently with the vodka-beetroot juice mix to create two layers. Garnish with beetroot chips and mangold leaf.

• 0.7 oz / 20 ml vodka
• 0.3 oz / 10 ml raki
• 1 piece fresh thyme
• 1 oz / 30 ml fresh celery juice
• 1.7 oz / 50 ml red turnip juice
• 2 oz / 59 ml tomato juice
• Ice
• Pinch of salt and black pepper
• 6 drops Tabasco sauce
• 4 drops Worcestershire sauce
• 0.3 oz / 9 ml lemon juice
• Red basil, for garnish
• Dry ice

• 1 big piece of turnip
• 1 big piece of beetroot (beet)
• 35.3 oz / 1 kg black carrots
• Half a piece of bread (made with white flour)
• 0.35 oz / 10 g lemon salt (citric acid)
• 0.77 oz / 22 g rock salt

Pour vodka, raki, fresh thyme, celery juice, turnip juice and tomato juice into a raki glass, top up with ice and add all spices, sauces and remaining juice. Stir gently and garnish with red basil. Serve in an ehl-i keyf with ice. Add dry ice for mist effect.

Trim the outer shells of the turnip, beetroot (beet) and carrots and slice them. Put the bread in cheesecloth and tie it tightly. Put all ingredients, except the rock salt, into a jar. Melt the rock salt in a small pot of water and add on top of the ingredients. Finally, fill the jar with water and close it tightly. Don’t open the jar for 15 days to ensure good fermentation.

• 2 oz / 60 ml rose-infused premium vodka
• 4 oz / 120 ml yellow tomato juice
• 0.5 oz / 15 ml fresh lemon juice
• 0.5 oz / 15 ml juice of olives and jalapeños, gherkin brine (0.17 oz each)
• 1 dash horseradish sauce
• 2 dashes Worcestershire sauce
• 2 dashes sea salt
• 5 dashes tabasco sauce
• 0.5 tsp / 2.5 g white pepper
• 0.5 tsp / 2.5 g date paste mixed with Chili flakes (made to taste)
• Garnish:
• A celery stalk
• Slice of red pepper
• Gold leaf (optional)

• 10 oz / 280 g fragrant unsprayed rose petals
• One 750 ml bottle premium vodka
• Combine the rose petals and vodka in a clean jar. Set aside for 7 to 30 days. Strain and transfer to a clean bottle. Makes one 750 ml bottle.

Combine all ingredients and mix in a mixing glass. Pour into a highball glass filled with ice cubes. For the garnish, wrap the slice of red pepper around the celery stalk. Place in the glass and top it off with gold leaf (optional).

• Sea salt
• 3 pink peppercorns, crushed, plus more for serving
• 3 slices chouriço (Portuguese sausage), sautéed in a splash of olive oil, for serving
• 1 miniature bottle Tabasco, for serving (optional)
• 2 tsp / 10 ml fresh key lime juice
• 2 oz / 60 ml tomato juice
• 2 dashes Worcestershire sauce
• 1 dash black vinegar
• Freshly ground black pepper
• 2 dashes piri piri sauce (hot sauce)
• 1 dash celery salt
• 1 dash ground cinnamon
• 1 dash paprika
• 1½ oz / 45 ml premium vodka
• 1 cherry tomato, for garnish
• 1 celery stalk, for garnish
• 1 lime wedge, for garnish

Lay a bed of sea salt and pink peppercorns on a tray. Put the sautéed chouriço in a decorative small dish. Lay a miniature bottle of Tabasco sauce on the tray, on its side, if using.
Rim an old-fashioned glass with sea salt and fill with ice. Mix the remaining ingredients, except for the garnishes, in a cocktail shaker. Shake well to blend the cinnamon and paprika with the liquid. Pour over the ice. Skewer the tomato, celery, and lime and set atop the glass. Set the glass on the tray and serve with the chouriço on the side.

• 120 ml tomato juice
• 15 ml lime juice
• 10 ml thickened tamarind juice
• 45 ml Infused Pandan & Silky heads Premium Vodka
• 2 dashes Worcestershire sauce
• 2 dashes Tabasco hot sauce
• 4 twists salt
• 3 twists black pepper
• 1 pandan leaf, for garnish
• 1 silky heads, for garnish

Combine the tamarind juice, tabasco, lime juice, Worcestershire sauce, salt, pepper, tomato juice and infused pandan lemongrass vodka in a cocktail shaker. Shake and pour over ice in a Champagne flute. Garnish with local pandan leaf and stalk of silky heads.

• 8 fresh tomatoes, roasted
• 8 curry leaves
• 2 red chilies
• 6 coriander stems
• 1 tsp tamarind pulp
• A pinch of cinnamon
• 1 tsp kokum juice
• 2 oz vodka
• Chutney dust:
• 10 roasted curry leaves
• 1 1/2 tsp black salt
• 1 tsp dry chili flakes
• 1 tsp palm sugar

Combine the tamarind juice, tabasco, lime juice, Worcestershire sauce, salt, pepper, tomato juice and infused pandan lemongrass vodka in a cocktail shaker. Shake and pour over ice in a Champagne flute. Garnish with local pandan leaf and stalk of silky heads.

• 60 ml / 2 oz premium vodka
• 15 ml / 0.5 oz Martini Bianco vermouth
• 120 ml / 4 oz tomato juice
• 10 ml / 2 tsp Worcestershire sauce
• 10 ml / 2 tsp Tabasco sauce
• 20 ml / 4 tsp lime juice
• 3 dashes celery bitters
• 1 pinch black pepper
• FOR GARNISH
• On the rim: kala namak salt*
• 1 celery stalk
• 1 slice of lime

Fill ¾ of a Boston shaker with ice. Gently pour all of the ingredients into the Boston shaker and shake it 3 times. Strain the contents into the nautilus seashell.

*A salty and pungent condiment used in South Asian cuisines. Due to these characteristics, this salt is used to enhance the taste and texture of the Island Mary.

• 1 1⁄2 oz / 45 ML vodka infused with hibiscus flower
• 4 oz / 120 ML tomato juice
• 3 drops Tabasco sauce
• 3 dashes Worcestershire sauce
• 1 pinch cumin
• 1 pinch pepper
• 1 pinch salt
• 1 pinch hibiscus salt
• 1 dash mint bitter
• Vodka Infusion
• 1 cup / 250 ML of dry hibiscus flower 5 oz / 120 ML premium vodka
• Mix the vodka with the dry hibiscus flower. Leave the infusion for 24 hours. Strain and leave the liquid refrigerated until use.
• Salt Preparation
• 1⁄2 cup/125 ML salt
• 1 cup / 250 ML of dry hibiscus flower
• Grind both ingredients and keep dry.
• Garnish
• Fresh hibiscus flower

Crust a highball glass with the hibiscus salt. Pour 3 or 4 drops of mint bitters inside the glass to aromatize and then shake the drops out of the glass.

Put the tomato juice, vodka, Tabasco sauce, Worcestershire sauce, cumin, pepper and salt, together with ice, in a shaker. Instead of shaking, pour the ingredients from one glass to another 3 or 4 times.

Serve in the encrusted glass, and decorate with a fresh hibiscus flower.

• 45 ml / 1.5 oz Assam Boi–infused vodka
• 150 ml / 5 oz tomato juice
• 150 ml / 5 oz V8 juice
• 50 ml / 1.5 oz calamansi juice
• 7 gr / 1/2 tbsp Sarawak black pepper
• 7 gr / 1/2 tbsp paprika
• 1/2 chili padi
• 10 dashes Tabasco sauce
• GLASSWARE
• Highball glass, 400 ml

One day in advance infuse 750 ml of vodka with 8 Assam Boi. Prepare the Bloody Mary mix by combining the tomato and V8 juices, calamansi juice, Sarawak black pepper, paprika, chili padi and the Tabasco sauce. When ready, rim half of the highball glass with Assam Boi dust and fill it with ice. Pour in 45 ml of the infused vodka and strain the Bloody Mary mix into the glass. Garnish with the inner part of a celery stalk, including the celery leaves. On a cocktail stick place a wheel of calamansi lime and one chili padi.