Method
You can make this Bloody Mary using any good-quality vodka, but I like to use horseradish-infused vodka, which I prepare in advance, anticipating the day I’ll need it. To flavour the vodka, peel the horseradish root, then slice it carefully with a very sharp knife into long, thin lengths. Place the horseradish and sprigs of thyme into a clean, 1 litre (35fl oz) glass bottle. In a small bowl, combine the honey with a splash of vodka and stir to dissolve. Pour this into the bottle with the horseradish and thyme and top up with the remaining vodka.
Leave the bottle in a dark place for the vodka to infuse for three to five days. When you’re ready, pass the vodka through a sieve, discarding the horseradish (or use it to make a sauce) and thyme sprigs. Return the flavoured vodka to the bottle and seal. It’ll be good for many months.
To make the Bloody Mary, whisk the smoked paprika, Tabasco, Worcestershire sauce, vinegar, sugar, celery salt and black pepper together in a large, broad jug. Pour over the vodka and tomato juice and stir well.
Divide the Bloody Mary equally between clean glasses, then bless each one with a celery stick, a sprig of thyme, a pinch of celery salt and a twist of black pepper. Serve at once.
