Ingredients
Method
- Prepare the rim. Mix the salt and celery salt together on a shallow saucer. Run a small piece of lime around the outside edge of your glass only — not the inside, or the salt will fall into the drink. Gently press the outside rim of the glass into the salt mixture, rotating slowly until evenly coated. If it doesn’t come out right, rinse and try again.
- Make the drink. Add the tomato juice, pickle juice, Tabasco, Worcestershire sauce, lime juice, and celery salt to the glass and stir well to combine everything.
- Add plenty of ice — don’t be shy with it.
- Garnish generously with celery, a pickle, pickled onions, olives, and a lime wheel. The garnish is part of the experience — make it abundant.
Notes
- Tomato juice quality is the single most important variable in this recipe. A good organic juice makes a noticeably better drink — it’s richer, sweeter, and more complex than standard supermarket varieties.
- Start with 2 dashes of Tabasco and taste before adding more. Heat preference varies enormously, and it’s easy to add but impossible to remove.
- Rim the outside of the glass only. Salt on the inside of the rim falls into the drink and creates unpleasant salty floaties in your glass.
- This drink genuinely improves if made ahead. Mix everything except the ice, cover, and refrigerate for a few hours or overnight. The flavours meld and deepen beautifully. Add ice and garnishes only when ready to serve.
- For a crowd, multiply the quantities and combine everything in a large jug. Keep it in the fridge and let guests pour their own over ice — it works perfectly as a self-serve brunch drink.
- Worcestershire sauce is not vegan — if you need a plant-based version, look for vegan Worcestershire or substitute with a small splash of soy sauce and a drop of apple cider vinegar for a similar savoury depth.