Drinks, chat, being social and hospitable: “It’s in my blood,” says Alex Clark, who is eight months into his job behind the bar at Gilt Lounge. “My folks always had people round when I was growing up and I learnt from an early age what it means to look after people and make them feel welcome.” Alex has created a meaty twist on the Bloody Mary, using a chorizo fat-washed mezcal, which has been in his recipe book since he was living in London. “Meat washes were the craze there, almost every venue sporting a bacon bourbon,” he recalls. “I had experimented with jerky vodka and duck Cognac but nothing comes close to the marriage of chorizo and mezcal: sweet, smoky and rich. This spirit had to be put into a Bloody Mary.”
Ingredients
•50ml chorizo fat-washed Mezcal Amores
•30ml Heinz Big Red tomato soup
•30ml pineapple juice
•15ml lemon juice
•15ml Worcestershire sauce
•½ bar spoon (or tspn) garlic powder
•100ml Mexican beer
•Lime and chilli salt
•Mini Tabasco bottle
Method
Add all ingredients (except the beer) to a shaker with large cubed ice. Using a second shaker throw the cocktail until mixed and chilled. Pour the liquid into a chilled throw down bottle and top with Mexican beer. Wrap the bottle in a brown paper bag and serve on a wooden board with a mini salt shaker of lime and chilli salt and a mini Tabasco bottle.
