Plasma Mary

So why a Plasma Mary?

I love a great Bloody Mary. They are delicious. But they’re filling and can quickly turn into hard work. I’ve never found myself able to drink more than about seven at one sitting…

What I wanted to do with the Plasma Mary was to bring all that wonderful savoury, umami deliciousness but make it lighter and cleaner on the palate. By pressure-infusing vodka with fresh horseradish and using a centrifuge to clarify cherry tomatoes, celery, lime juice and hell, even the Worcestershire sauce…I was able to devise a beautifully crisp alternative that is light and full of those familiar flavours but in an unrecognisable form. A Phu Quoc pepper tincture adds a black pepper hit without graininess and the garnish of sous vide infused spiced chilli oil glows like gemstones on the surface, adding complexity while the spice level intensifies the further you get down the glass…