Delight guests this Christmas with some exciting canapes - including this delicious twist on a Bloody Mary.
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- 500 ml (17 fl 0z) good-quality tomato juice, chilled
- 150 ml (5 fl oz (1/4 pint)) vodka
- Zest and juice 1 unwaxed lemon,
plus a little extra for the glasses
- 2-3 tsp worcestershire sauce
- 1 tsp. tabasco
TO SERVE
- 1 tsp. celery salt and ground black pepper
- 2 tsp. crushed sea salt
- 1 lemon, sliced and cut into 16 small pieces
- 16 caper berries or green olives
- 16 large cooked tail-on prawns
- Step 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.
- Step 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.
- Step 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.
Make cocktail mix and assemble skewers up to a day ahead; cover and chill both separately. Stir well before pouring into prepared glasses.
Per Serving:
- Calories: 27
- Fibre: 0 g
- Total carbs: 1 g
- Sugars: 1 g
- Total fat: 0 g
- Saturated fat: 0 g
- Protein: 0 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
