Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 1
By Carmen O’Neal
From Saturday Kitchen
Ingredients
- lemon wedge
- celery salt, to garnish
- 50ml/1¾oz olive oil vodka (see Recipe Tip)
- 10ml/⅓oz lemon juice
- 10ml/⅓oz caper juice
- Worcestershire sauce, to taste
- Tabasco, to taste
- carrot juice, to top
- pickled carrot, to garnish
- pickled bean, to garnish
- dill sprig, to garnish
- fresh horseradish, to garnish
Method
Coat the rim of a highball glass with a lemon wedge and dip into the celery salt.
Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir.
Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish.
Recipe tips
To make your own olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking as the vodka burns off.
