Imran Nathoo’s Smokey Harissa Bloody Mary

Step  0: Place all ingredients in a cocktail shaker and shake well to mix. Alternatively place all ingredients in a jug and mix well with a spoon.
Step  1: Using a section of lemon, moisten the lip of a tall glass by running it around the edge. Dip the lip of the glass into a mound of sumac and keep turning the glass to create a sumac outline to the lip of the glass.
Step  2: Set the glass down; add ice if you wish and then top with the Bloody Mary. The recipe can easily be scaled up to make a large batch.

Prep: 5 minutes
Cook: 0 minutes

Easy

Serves 1 people

It is fair to say the last couple of years have been a whirlwind for MasterChef 2017 Quarterfinalist Imran Nathoo. Following a well fought contest Imran finished in the final 10 of the competition and has gone on to pursue his love of food. Cook, supper club host, dad, husband and dentist! Imran loves to showcase his take on the Gujarati food he grew up with at food festivals across the country. You can follow his food adventures  @Kitchenclonc

Ingredients

50ml vodka
200ml tomato juice
¼ tsp celery salt
1 tbsp Belazu Smoked Chilli Harissa
4 ice cubes
2 tsp lemon juice
sumac

Method

Step 0: Place all ingredients in a cocktail shaker and shake well to mix. Alternatively place all ingredients in a jug and mix well with a spoon.
Step 1: Using a section of lemon, moisten the lip of a tall glass by running it around the edge. Dip the lip of the glass into a mound of sumac and keep turning the glass to create a sumac outline to the lip of the glass.
Step 2: Set the glass down; add ice if you wish and then top with the Bloody Mary. The recipe can easily be scaled up to make a large batch.

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