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Cocktail Bloody Mary

Ingredients

Adjust Servings:

	50 ml vodka
	100 ml tomato juice
	25 ml lemon juice
	5 ml Worcestershire sauce
	5 ml Tabasco sauce
	salt
	black pepper
	1 sprig of celery
	aromatic herbs
	1 bit of lemon

Nutritional information

0 g

Protein

5 g

Carbs

0 g

Fat

147

Calories

Cocktail Bloody Mary

Name: Cocktail Bloody Mary
Total time: 4 min
Yield: 1
Cuisine: French
Ingredients: vodka: 50 ml; tomato juice: 100 ml; lemon juice: 25 ml; Worcestershire sauce: 5 ml; Tabasco sauce: 5 ml; salt; black pepper; celery: 1 sprig of; aromatic herbs; lemon: 1 bit of

CLASSIC FRENCH RECIPE

Features:

Cuisine:

French

4 min
Serves 1
Easy

Ingredients

50 ml vodka
100 ml tomato juice
25 ml lemon juice
5 ml Worcestershire sauce
5 ml Tabasco sauce
salt
black pepper
1 sprig of celery
aromatic herbs
1 bit of lemon

Directions

‘Bloody Mary’, created in Paris in the 1920s, is one of the most gastronomic cocktails that can be served both as an aperitif and during brunch.

Steps

Done

preparation

1. Put 5-6 ice cubes in a highball.
2. Pour vodka, juices and sauces. Add salt and pepper. Mix
3. Decorate with a sprig of celery and other spices or a slice of lemon.

Chef Hanna

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247

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6 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Cocktail Bloody Mary

CLASSIC FRENCH RECIPE

Ingredients

Directions

Steps

preparation

Chef Hanna

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