Ingredients

• 50ml Dà Mhìle Cucumber vodka

• 10ml Dry Sherry

• 10ml Ruby Port

• 200ml Spiced Tomato Water

• Celery and Lime Espuma

• Creamed Horseradish (¼ tsp. or to taste)

• Worcestershire Sauce (to taste)

• Tobasco or Chilli Sauce (to taste)

• Pinch of Celery Salt

• Pinch of Fine Black Pepper

Equipment

• Cocktail shaker

• Cocktail Siphon

• Highball glass

Method

• Prepare a batch of spiced tomato water in advance

• Pour your chilled tomato water along with the Dà Mhìle Cucumber vodka, sherry, and port into the cocktail shaker

• Add creamed horseradish, Worcestershire sauce and Tobasco sauce to level of spice preference and dry shake (without ice)

• Fill a highball glass with crushed ice leaving just over 1cm distance to the brim and pour in the well shaken drink

• Used the cocktail siphon to top with the celery foam and dust with celery salt and black pepper