Persian Bloody Mary by Gayle Pirie + John Clark
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)
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
For the salt rim, stir together the sumac and kosher salt in a shallow plate or saucer.
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.