Persian Bloody Mary by Gayle Pirie + John Clark

Persian Bloody Mary.png


  • 10 cups (2.4 L) tomato juice

  • 3/4 cup (180 ml) fresh lime juice

  • 1/2 cup (120 ml) fresh lemon juice

  • 1/3 cup (75 ml) sherry vinegar

  • 1/4 cup (24 g) Madras curry powder

  • 1 tablespoon ground turmeric

  • 2 teaspoons fine sea salt

  • 2 teaspoons freshly ground black pepper

  • 1 tablespoon sumac

  • 1 tablespoon kosher salt

  • 16 ounces (480 ml) vodka

  • Ice cubes, for serving

  • 8 lime wedges, for garnish

  • 1 cup (110 g) House Pickles for garnish (optional)


  1. In a pitcher, stir together the tomato, lime, and lemon juices with the vinegar, curry

    powder, turmeric, sea salt, and pepper. Cover and refrigerate until ready to use, up to a

    day ahead.

  2. For the salt rim, stir together the sumac and kosher salt in a shallow plate or saucer.

  3. To serve, stir the vodka into the juice mixture until evenly mixed. Moisten the

    rims of 8-ounce (240-ml) tall glasses by running a clean, damp cloth around the rims,

    then dip the rims into the sumac-salt mixture. Fill the glasses with ice cubes. Pour the

    vodka mixture into the glasses and garnish each with a lime wedge. Drop a small pile

    of the pickles into the glasses, if using, and serve.


Reprinted from The Foreign Cinema Cookbook by Gayle Pirie and John Clark.

Brian Stewartrecipe