The Big Bloody Mary Book

THE BIG

BOOK AY A L L- D H C N BRU ON EDITI

02

ABOUT KETEL ONE VODKA

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WE

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BRUNCH

METHODS, TECHNIQUES & TOOL

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TOMATO Bloody Marys

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CARROT Bloody Marys

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APPLE & PEAR Bloody Marys

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BEETROOT Bloody Marys

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GREEN MARYS Bloody Marys

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ESPRESSO MARTINI Cocktail

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KETEL ONE BOTANICAL Spritzes

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BLOODY MARY BARS

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JUST A FEW WORDS…

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COCKTAIL RECIPES LEVEL OF DIFFICULTY

1 cocktail shaker = for the cocktail newbie 2 cocktail shakers = for the cocktail fan 3 cocktail shakers = for the serious cocktail aficionado

BLOODY MARY

WELCOME

WELCOME Bob Nolet | 11th generation

What forms the basis of any unforgettable brunch, you might ask? Friends, family, delicious food and a Bloody Mary made with Ketel One Vodka. Every bottle of Ketel One symbolises eleven generations of expertise. This sophisticated vodka is distilled from the best wheat. Ketel One is distilled in copper kettles creating the distinctive soft and pure flavour. In the 1980s, my father, Carel Nolet, first introduced bartenders to the sophisticated flavour and distinctive aromas of Ketel One. Ketel One Vodka is now a household name throughout the world,a favourite among connoisseurs and forms the ideal basis for that classic vodka cocktail – The Bloody Mary.

But a Bloody Mary isn’t made with just tomato juice anymore. We also provide inspiration for making a Bloody Mary with beetroot, carrot, apple, pear or spinach juice! Thirty of the Netherlands’ best bartenders have contributed to this book with combinations that will surprise and delight you. When you read the recipes, you will soon see that the art of making Bloody Marys has long surpassed those times when bartending was a part-time job for students. The modern bartender is someone who is concerned with flavour and customer experience at a professional level, and in this Bloody Mary book, thirty top professionals will give you a glimpse into their world.

You will be given the skills to make the Bloody Queen by Tess Posthumus at home, the Bloody Ridiculous by brunch restaurant ‘G’s a Really Nice Place’ with a secret tomato juice and the ‘Blood on the leaves’ by James Chaib, the best Bartender in the Netherlands of 2019. Want to find out more about his cocktail? Find it on page 88, but you can also order it from James at Bar The Tailor in Amsterdam.

A selection of heart-warming dishes created by Cravings in Amsterdam and Dishtales also appear alongside the cocktails in this book. Fill your brunch table with Bloody Marys, tacos, toasties and a delicious no-bake cheesecake. The basic principle behind all the recipes is that you can make them without stressing. We also share simple tips for organising a fantastic brunch feast in the blink of an eye.

I would like to use the opportunity of this foreword to first of all thank all bartenders for all their love and extreme dedication to our brand, Ketel One Vodka, and to thank my family.

Cheers, Bob Nolet

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ABOUT KETEL ONE VODKA

LONG NECK The neck of the bottle was extended at the request of bartenders, enabling them to hold the bottle more easily.

INSPIRED BY EXPERTISE Made in small batches combined with modern distillation techniques at the Nolet Family distillery, resulting in an exceptionally soft vodka with a fresh and sophisticated flavour.

COPPER DISTILLATION KETTLE The label still shows a photo of the original copper pot still, ‘Distilleer ketel No. 1’ KETEL ONE The name ‘Ketel One’ comes from ‘Distilleer Ketel No. 1’ in which Ketel One vodka is distilled.

SIGN OF APPROVAL Each batch is personally smapled an approved by the Nolet family.

Every bottle of Ketel One has a signature from the family.

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SCHIEDAM, HOLLAND This town is also known as the Distillers’ District. Come to, experience and discover the tradition of Ketel One with a visit to the Nolet Distillery.

TRADITIONAL BOTTLE The bottle has been designed in the style of the original Dutch jenever bottle.

NOLET DISTILLERY: 1691 The distillery was established over 300 years ago in 1691.

11 GENERATIONS OF THE NOLET FAMILY On the label you will find the Nolet family weapon. If you rotate the bottle one turn to the left, you will find the names of the 11 generations of the Nolet family.

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WE

BRUNCH

There’s something magicial about the combination of delicious poached or scrambled eggs, pancakes with plenty of syrup, and Bloody Marys of course.

With the recipes in this books en our tips, hosting your own bloody mary brunch is easy like Sunday Morning.

1) STRESS-FREE! You can’t have a brunch without sweet and savoury, but baking a pie can be rather stressful - especially if you want to make three or four other dises for the table. You can bake your favorite pei a couple days in advance to have a hassle free morning. No time for baking? Dont worry, we have you covered.

The no-bake cheesecake on page 101 can be on the table in no time at all!

2) DIY Allow your guests to create their own Bloody Mary, as that will save you a considerable amount of work and guests will enjoy doing it too. By putting some ingredients on the table, such as horseradish, Tabasco and ginger, everyone can create their own perfect serve and you can focus on everything else.

3) VITAMIN D If the weather’s good, do brunch outside. It may require that little bit more organisation, but nothing is as delicious as eating outside in the sun, and daylight provides you with just that little bit more energy.

4) SHARING IS CARING! Serve food in beautiful dishes and on attractive sharing plates. This doesn’t just look good, but it is also very sociable when everyone eats together.

5) DECORATION INSPIRATION It’s true that the way to a person’s heart is through their stomach, but food needs to look attractive too. By investing in a beautiful bunch of flowers, a linen tablecloth and serviettes, plus two or three beautiful dishes, you can turn any brunch into a feast for the eyes.

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WE BELIEVE IN DOING BRUNCH THAT LITTLE BIT BETTER You may of course go all out organising a brunch in terms of dishes, decoration and accompanying drinks, but sometimes simple is the answer. It’s the little things that can make a big difference. Using the following simple tips, we can make your next brunch simpler, nicer and more sustainable, because ‘we believe in doing things that little bit better’.

NO PLASTIC Every year, a person consumes an average of 30 kilograms of plastic, almost three quarters of which is single use plastic. For your cocktails, you should therefore use bamboo or steel straws instead of the plastic variety, and leave the plastic water bottles alone in the shop. There are so many attractive reusable water bottles available now!

SEASONAL FRUIT AND VEGETABLES We are so used to eating all types of fruit and vegetables all year round, but do those watery strawberries in the winter really make you happy? By choosing seasonal produce, you are automatically opting for more flavour AND saving money. Seasonal produce is generally priced more favourably – making it a win-win situation.

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NO WASTE You will often find yourself buying just that few too many ingredients, because sending guests home hungry is a mortal sin, of course. But it is also a sin to throw away leftover fruit and vegetables, so you should use these ingredients the next day to create a delicious and healthy smoothie. Did you know that you can also use remaining coffee grounds to make your garden bloom? After all, this brown “gold” contains valuable nutrients for both plants and vegetables.

NEITHER MEAT NOR FISH There are an infinite number of fantastic meat and fish dishes, but vegetables allow you to make creations that are just as tasty. What’s more, eating less meat isn’t just good for the planet, but is good for your body too! Need a little inspiration? Nowadays, there are enough good veggie cook books for sale.

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METHODS, TECHNIQUES & TOOLS BUILDING When building a cocktail the ingredients are pouried into the glass in which you will serve the cocktail. Add all the ingredients for the cocktail, fill the glass with ice cubes to the rim of the glass. Then stir briefly with a spoon to mix all ingredients and flavours together.

SHAKING This method will require a cocktail shaker. This could be a vintage shaker or an old jam pot (with lid) if you haven’t got a shaker. Shaking a cocktail ensures that all the different ingredients mix together thoroughly. Shaking also ensures that the cocktail cools down by using ice cubes. With a classic shaker, you add all the ingredients first before filling the rest of the glass with ice cubes.

You should then turn the top of the shaker around so that it becomes the bottom. Shake thoroughly to mix all the ingredients together. If the shaker feels cold to the touch, the cocktail is ready. Then pour the cocktail into the glass using a strainer.

ROLLING The rolling technique is often used to make Bloody Marys. By using this technique, you ensure thicker juices, such as tomato juice, will be mixed more effectively with all the different ingredients, making your cocktail taste better. This technique requires the bottom of your classic shaker and a strainer.

Add the cocktail ingredients to the shaker, fill with

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ice cubes, and then place the strainer on the shaker and pour the liquid into the second part of the shaker, before pouring it back again. Repeat these steps a few times. If the shaker feels cold to the touch, the cocktail is cold enough.

THROWING Throwing and rolling are two very similar techniques.

This techniwue is often used for drinks where wine based ingredients are part of the cocktail. The aim of using this technique is to create tiny little air bubbles in the cocktail that shaking and stirring wouldn’t be able to provide.

You simply just repeat the steps of the rolling technique, with the only difference that you create a greater distance between the shakers. Often experienced bartenders will throw with a 1,5 metre distance between the top and bottom of the shaker, making a little show out of it!

RIMMING Rimming is nothing more than applying a rim of herbs or spices to the rim of a glass, which enables you to add even more flavour and spices to your cocktail.

You can rim a glass by running a slice of lemon along the rim of the glass. Then place the additional flavourings in a dish and carefully run the rim of the glass through them. The result, a cocktail with a herby rim, is a real eye-catcher.

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TOOLS JIGGER Bartenders use the jigger as their measuring cup. A jigger indicates the quantities in millilitres or ounces. If you dont have one at home, you can always use a standard measuring cup that you would use for cooking or an egg cup will do the trick!

MUDDLER A muddler looks a bit like a pestle and is used to mash an ingredient.

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STRAINER After shaking or throwing your cocktail, pour out the cocktail using a hawthor. Place the strainer on the shaker with contents and then pour the contents into the glass.

The used ice and pulp will remain in the shaker.

BAR SPOON A bar spoon is no more than a super-long spoon. This long spoon makes stirring your cocktail that bit more easily when creating a cocktail in a tall glass. If you dont have a special bar spoon at home, you can always use a normal dessert spoon.

FINE STRAINER A fine strainer ensures that no part of the used ingredients whatsoever ends up in the cocktail glass.

This technique is used, for example, when creating a cocktail for a coupe or Martini glass. After shaking, place a Hawthorne strainer on your shaker and place a fine strainer (tea sieve) on the cocktail glass. Then pour the contents from the shaker through the fine strainer into the glass.

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“The Bloody Mary is one of the few classic savoury cocktails.

It is a drink that is very easy to ‘personalise’ by adding alternative or additional ingredients. Make it as spicy, aromatic or fruity as you want, or set out a number of garnishes and allow your friends to create their own Bloody Mary twists.”

- Tess Posthumus – Dutch World Class Winner 2015, owner of The Flying Dutchmen Cocktails -

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TOMATO Bloody Marys

KETEL ONE CLASSIC BLOODY MARY THIS CLASSIC TASTES EVEN BETTER WITH A SIMPLE YET DELICIOUS TOASTIE MADE WITH CAMEMBERT. INGREDIENTS 50ml Ketel One Vodka 10ml lemon juice 3-4 splashes of Tabasco

100ml tomato juice 3 splashes of Worcestershire sauce Pinch of salt and pepper

GLASS long drink glass GARNISH stick of celery and two halved cherry tomatoes METHOD – BUILDING 1 Add the vodka, tomato juice, lemon juice, Worcestershire sauce and Tabasco to the long drink glass. Season with salt and pepper.

2 Stir all the ingredients together thoroughly using a spoon.

3 Add ice cubes up to the rim of the glass and stir thoroughly once again.

4 Garnish with a thinly cut celery stem and two halved cherry tomatoes.

The cherry tomatoes can be pierced on a cocktail stick if you wish.

TIP do not make the Bloody Mary too spicy straight away.

It is easy to make the cocktail spicier, but it is of course more difficult to make it less spicy. If you do make it to spicy, dont throw away your cocktail, simply make another but dont add any spice and blend them together. We don’t like to waste our ingredients!

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Recipe: by Cravings in Amsterdam

THE ULTIMATE BRUNCH TOASTIE Delicious toastie with camembert, oven-dried tomatoes and fresh basil pesto.

• serves 4 people • preparation time 20 minutes

FOR THE TOASTIE 8 slices of stiff sourdough bread or other bread 400g camembert, without the rind FOR THE OVEN-DRIED TOMATOES 4 large tomatoes, cut into slices that are 1,5 cm thick 1tsp sugar pinch of salt 1tbsp olive oil

FOR THE BASIL PESTO 2 basil plants (you only need the leaves) 35g parmesan cheese, grated 45g roasted pine nuts 85ml olive oil salt and pepper

TIP spread a little mayonnaise onto the toastie.

This will give the toastie a lovely colour and a delicious flavour.

METHOD 1 Preheat the oven to 130 °C. Cut the tomatoes into thick slices and lay them on a baking tray covered in baking parchment. Spread the salt, the sugar and the olive oil over the tomatoes and roast them for two hours. After two hours, remove the tomatoes from the oven and allow them to cool down.

2 Make the pesto by placing the basil, cheese, pine nuts, olive oil and pepper in a blender or food processor. Try a little, then add a little extra salt to taste.

3 Now make the toastie. Spread mayonnaise onto one side of the slice of bread (this will become the outside of the toastie later on). Spread pesto and enough cheese onto the other side and finish with a little pesto and 2 or 3 slices of tomato. Lay the other slice of bread on top of the toastie and spread this side with mayonnaise too.

4 Fry the toasties in a pan until both sides of the bread are golden brown in colour and the cheese has melted. Remove the toasties from the pan and serve immediately.

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TUNES MARY “The Bloody Mary gives me an enourmous boost by combining the tomato juice, the kick of the vodka and the delicious flavour of the spices! We should drink more Bloody Marys because there are so many different, delicious varieties that people don’t know about yet.”

- Sander Lucardie, Tunes bar INGREDIENTS 50ml Ketel One Vodka 150ml tomato juice 10ml lemon juice 10ml cucumber juice 10ml kimchi salt 1 slice of ginger Pinch of salt and black pepper GLASS long drink glass GARNISH thin slice of cucumber, slice of ginger and a slice of lemon METHOD – BUILDING 1 Take the ginger and ‘muddle’ it in your glass. This means that you crush the ginger firmly against the glass using a muddler.

2 Add the vodka, tomato juice, lemon juice, cucumber juice and kimchi salt.

3 Add ice cubes to the rim of the glass and stir thoroughly once again.

4 Garnish the Bloody Mary with a slice of lemon, the thinly sliced ginger and drape the slice of cucumber with kimchi salt on the glass.

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BLOODY RIDICULOUS “A Bloody Mary is a drink and a meal all rolled into one!”

- George Haddad, Gs INGREDIENTS 50ml Ketel One Vodka 100ml Gs ‘secret’ tomato juice 10ml lemon juice GLASS long drink glass GARNISH place a piece of deep-fried chicken, jalapeño pepper, cherry tomato and fried bacon on a long skewer METHOD – BUILDING 1 Rim the glass with a mixture of black pepper and celery salt. This means that you will need to moisten the top of the glass using a slice of lemon to allow the salt and pepper to stick to the rim of the glass.

2 Add the vodka, tomato juice, lemon juice and three ice cubes to the long drink glass.

3 Stir all ingredients thoroughly with a spoon and add a little extra ice if desired.

Make sure that the ice comes up to the rim of the glass.

4 Finish the cocktail by garnishing the cocktail with your cocktail stick containing all the garnishes.

TIP drink a delicious Bloody Mary at Gs and then try to make your own secret tomato juice. The different ingredients and garnishes allow for endless possibilities.

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RUBY, RUBY RUBY, RUBY “The Bloody Mary is the best no-nonsense cocktail!�

- Timo Stemerdink, Bar O INGREDIENTS 50ml Ketel One Vodka infused with Kafir Lime leaves (see tip) 60ml tomato juice 6ml soy sauce 20ml grenadine

4ml yuzu ponzu juice 30ml lemon juice 10ml Spa Lemon Cactus

GLASS rocks glass (tumbler) GARNISH shiso leaf and shichimi togarashi METHOD - SHAKING 1 Infuse Ketel One Vodka with kafir lime leaves.

2 Rim the glass with the shichimi togarashi.

3 Add the vodka, tomato juice, yuzu ponzu juice, soy sauce, lemon juice and grenadine with 5 ice cubes to the shaker.

4 Shake the shaker well.

5 Fill the rocks glass to the rim with ice.

6 Strain the cocktail into your glass with ice.

7 Fill the Bloody Mary to the top with Spa Lemon Cactus.

8 Finish the cocktail with the shiso leaf.

TIP Add 5 kafir lime leaves to the vodka bottle and leave to stand for 8 hours. This draws the aroma from the kafir lime into the vodka, creating a delicious add flavour and base for your Bloody Mary.

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BLOODY QUEEN “The Bloody Mary is one of the few classic savoury cocktails. It is a drink that is very easy to ‘personalise’ by adding alternative or additional ingredients.

Make it as spicy, aromatic or fruity as you want, or set out a number of garnishes and allow your friends to create their own Bloody Mary twists.”

- Tess Posthumus – World Class Winner Netherlands 2015, owner of The Flying Dutchmen Cocktails -

INGREDIENTS 45ml Ketel One Vodka 60ml tomato juice 60ml grilled red pepper, grilled yellow pepper and orange juice (2:4:3) 10ml lemon juice 2 dashes of Tabasco 1 dash of orange bitters GLASS long drink glass GARNISH crispy bacon and freshly ground black pepper METHOD – THROWING 1 Make the juice with the grilled red pepper, yellow pepper and orange juice. First grill cut pieces of red and yellow pepper in a grill pan or in the oven. For every red pepper, use double the quantity of yellow peppers. Put the pieces of grilled pepper through a slow juicer (once they have cooled down). Add freshly squeezed orange juice to half of the juice.

2 Add the vodka, tomato juice, grilled pepper juice, lemon juice, Tabasco and orange bitters to your shaker.

3 Take a long drink glass and fill to the top with ice cubes.

4 Throw the cocktail until the shaker is nice and cold.

5 Now strain the cocktail into a long drink glass filled with ice cubes.

6 Garnish the Bloody Queen with a piece of crispy bacon and some freshly ground black pepper.

TIP Tess has a number of particularly good Bloody Mary recipes in her book ‘Cocktails with Tess’ and ‘Masterclass Cocktails’.

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CLARY MARY “Not everyone thinks to order a Bloody Mary on a Sunday afternoon, but when I do, friends get jealous straight away when they see the cocktail coming.�

- Alberto Matallana, World Class Winner Netherlands 2017 INGREDIENTS 700ml Ketel One Vodka 200ml fresh lemon juice 100ml Worcestershire sauce Pinch of celery salt 30ml celery bitters

1500ml tomato juice 75ml Olorosso sherry Pinch of salt and pepper 3 splashes of Tabasco 1l full cream milk

GLASS long drink glass GARNISH strip of a stick of celery METHOD 1 Add the vodka, tomato juice, lemon juice, sherry, pepper and salt, Tabasco and celery bitters to a sealable plastic container. Stir all the ingredients together thoroughly.

2 Then pour 1 litre of full cream milk into the plastic container.

3 Cover the liquid with cling film and leave in the fridge for 2 days, without disturbing it.

4 After two days, check the consistency and transparency. If the liquid has been clarified (is clear), filter the drink twice using a cheese cloth or double coffee filter.

5 Pour the liquid into a bottle and put in the fridge for a day.

6 The next day, check the transparency and the consistency of the drink and filter again if necessary. Sample the drink and add extra vodka to taste if necessary.

7 Take the tumbler and fill to the rim with ice cubes.

8 Pour the clarified mixture into the glass and stir twice with a spoon.

9 Garnish the Bloody Mary with a stick of celery.

TIP This Bloody Mary has been clarified. You should therefore begin with steps 1 to 5 two days in advance.

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“Making a Bloody Mary is a major voyage of discovery.

The different ingredients, garnishes and techniques allow for endless combinations.�

- Balthazar Breij, Rum Barrel West -

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CARROT Bloody Marys

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KINGS MARY THE KINGS MARY IS THE PERFECT START TO YOUR KING’S DAY! INGREDIENTS 50ml Ketel One Vodka 40ml apple & pear juice 1 pinch of salt and pepper 1 pinch of dried chilli flakes 1tsp ginger paste

60ml carrot juice 30ml orange juice 1 pinch of cayenne pepper 2.5ml tamarind paste 5ml agave syrup

GLASS long drink glass GARNISH slice of ginger and a small, orange pepper METHOD 1 Add the vodka, carrot juice, apple & pear juice, orange juice, salt and pepper, cayenne pepper, dried chilli flakes, tamarind paste, ginger paste and agave syrup to the glass.

2 Stir all the ingredients together thoroughly using a spoon.

3 Add ice cubes up to the rim of the glass.

4 Garnish with a slice of ginger and the orange pepper.

TIP Do not make the Bloody Mary too spicy straight away.

It is easy to make the cocktail spicier, but it is of course more difficult to make it less spicy.

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Recipe: by Cravings in Amsterdam

THE BLOODY BEST TACOS Brunch tacos with labneh, avocado and a fried quail egg • serves 4 people • preparation time 60 minutes

FOR THE TACOS 10 peeled carrots, cut into cubes 21/2tsp onion powder 1tsp cumin black pepper 12 small tortillas 2 avocados, cut into slices 400g labneh (strained yoghurt)

8tbsp olive oil 4tsp garlic powder 2tsp cayenne pepper 2tbsp balsamic vinegar 12 quail eggs chilli flakes

METHOD 1 Heat the oil in a large frying pan on a medium heat and add the cubes of carrot with onion powder, garlic powder, cumin, cayenne pepper and black pepper. Fry the carrots for 5-7 minutes until they are cooked through, then add the balsamic vinegar and fry for a further 1-2 minutes.

2 Heat the oil in a frying pan on a medium heat and fry the quail eggs in the pan.

3 Heat the tortillas in a frying pan.

4 Spread the labneh onto the tacos along with some seasoned carrots. Place the fried egg and the slices of avocado on top. Sprinkle some chilli flakes on top of the avocado and serve.

TIP Labneh is a type of savoury strained yoghurt (similar to curds). Make this yourself by placing a sieve on a dish and covering this with a clean cloth. Scoop 500 grams of yoghurt onto the cloth and scatter 1 teaspoon of salt over the top and leave to strain in the fridge for a few hours.

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THE CHICKEN MARY “Making a Bloody Mary is a major voyage of discovery.

The different ingredients, garnishes and techniques allow for endless combinations.”

- Balthazar Breij, Rum Barrel West INGREDIENTS 50ml Ketel One Citroen 15ml lemon juice 3 pinches of ground Celtic sea salt 30ml chicken stock

150ml tomato juice 3 splashes of Tabasco Scorpion 3 pinches of ground red pepper

GLASS Country Fair Drinking Jar GARNISH chicken drumstick METHOD – ROLLING 1 Make 30ml of chicken stock by boiling some water and dissolving quarter of a stock cube in water. Set to one side and allow to cool.

2 Add the vodka, tomato juice, lemon juice, Tabasco, salt and pepper and chicken stock to the shaker.

3 ‘Roll’ the cocktail (see Methods, Techniques & Tools).

4 Take the glass and fill to the rim with ice cubes.

5 Take the strainer and place it on top of the shaker.

6 Pour the contents of the shaker into the glass.

7 Garnish the Bloody Mary with a chicken drumstick.

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BLOOD ORANGE MARY “The Bloody Mary is possibly the most customizable and ubiquitous cocktail in the world.�

- Julain Bayuni, Vesper Bar -

INGREDIENTS 40ml Ketel One Orange 30ml blood orange juice 50ml carrot juice 10ml ginger juice 10ml lime juice 25ml Binnen Oranjestraat bitter 30ml Lowlander American Pale Ale GLASS long drink glass

INGREDIENTS BINNEN ORANJESTRAAT BITTER zest of 3 oranges and 3 lemons 2 cinnamon sticks 1tsp clove 1tsp Szechuan pepper 1tsp fennel seeds 1tsp sarsaparilla 300ml equal parts spicy red bush tea and hemp tea 300ml Monin Bitter Syrup

GARNISH sil gochu (Korean chilli string) METHOD 1 Make the Binnen Oranjestraat bitter two weeks in advance. Infuse 1 bottle of Ketel One Oranje with all the ingredients, strain and store in a large Mason jar in the fridge.

2 Add the carrot, lime and ginger to the slow juicer.

Make sure that you keep the juices separate.

3 Add the Binnen Oranjestraat bitter, vodka, blood orange juice, carrot juice, ginger juice and lime juice to your glass.

4 Add ice cubes to the glass and stir with a spoon to mix all the ingredients together thoroughly.

5 Pour Lowlander American Pale Ale into the cocktail up to the rim.

6 Garnish the Bloody Mary with the sil gochu.

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THE BORDER CROSSING “Because sometimes you bloody need one” - Florian Stallinga, Owner of Pikoteo INGREDIENTS 35ml Ketel One Vodka 80ml tomato juice 1tbsp yellow miso 20ml lemon juice 4 drops of liquid salt

25ml Amontillado Sherry 40ml carrot juice 20ml gherkin juice Pinch of Togarashi pepper

GLASS Country Fair Drinking Jar GARNISH gherkin and a slice of lemon METHOD – SHAKING 1 Make your own ‘liquid salt’.

2 Add the vodka, sherry, tomato juice, carrot juice, miso, gherkin juice, lemon juice, pepper and liquid salt to the shaker.

3 Shake hard with ice, until the shaker feels cold to the touch.

4 Fill a long drink glass to the rim with ice cubes and strain the drink into it.

5 Garnish the Bloody Mary with gherkin and a slice of lemon.

TIP Liquid salt is actually nothing more than salt dissolved in water. Make this cocktail ingredient by putting 20 grams of salt in a mug with 80ml hot water.

Store the solution in a small bottle.

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BLOODY YANKEE “Bloody Marys can be fresh, savoury, light, spicy, umami and even fruity in flavour. And all are just as tasty as each other!�

- Daryl Liew-On, NY Basement INGREDIENTS 40ml Ketel One Vodka 5 thin slices of grilled Spanish pepper 10ml Worcestershire sauce

100ml carrot juice 2 splashes of Chipotle Tabasco 10ml Ancho Reyes liqueur

GLASS rocks glass (tumbler) GARNISH grilled red chilli pepper & silverskin onion to eat with it METHOD - THROWING 1 Grill the red peppers for 5-7 minutes in a grill pan, remove them and lay them down separately.

2 Add the vodka, carrot juice, Tabasco, Worcestershire sauce and liqueur to the shaker.

3 Add ice to the shaker.

4 Shake all the ingredients vigorously in the shaker until the shaker feels cold to the touch.

5 Take the glass and fill to the rim with ice cubes.

6 Strain the ingredients into a rocks glass.

7 Garnish the Bloody Mary with a red pepper on the rim of the glass.

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THE SPICE MELANGE “A Bloody Mary may not be your favourite when drinking it for the first time, but in the end, it is highly likely that it will become one of your best friends.”

- Wouter Bosch, Rosalias Menagerie INGREDIENTS 60ml Ketel One Vodka 120ml carrot juice 35ml Rosalia’s Spice Mix GLASS long drink glass GARNISH radishes

INGREDIENTS FOR ROSALIA’S SPICE MIX 450ml Worcestershire sauce 30ml green Tabasco 25ml smoked Tabasco 30ml Tabasco 2tbsp horseradish purée 1tbsp cumin powder 10 splashes of Maggie

METHOD – THROWING 1 First make the Rosalia’s Spice Mix by putting all the ingredients in a bowl and mixing them with a spoon.

2 Add the Rosalia’s Spice Mix, the vodka and the carrot juice to the shaker with four ice cubes.

3 Shake the cocktail vigorously until the shaker feels cold to the touch.

4 Take the glass and fill to the rim with ice cubes.

5 Strain the contents of the shaker into the glass.

6 Garnish the Bloody Mary with a radish on the rim of the glass.

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“Bloody Mary, there is one for every bloody, beating heart.”

- Helder Fortes Silva, Dr. Rotterdam -

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APPLE & PEAR Bloody Marys

MAJESTIC MARY “Bloody Marys are perfect for making a brunch with friends unforgettable.”

- Tim Lefevre, Door 74 INGREDIENTS 50ml Ketel One Citroen 15ml Ancho Reyes Verde 50ml Lowlander White Ale

100ml apple & pear juice 15ml Ginger & honey syrup

INGREDIENTS FOR GINGER & HONEY SYRUP 50ml ginger juice 150ml honey GLASS sling glass GARNISH edible flowers METHOD – THROWING 1 Make the fresh ginger & honey syrup by putting ginger in a slow juicer.

2 Heat the ginger juice in a saucepan and add the honey, then turn the heat down low.

3 Pour the ginger & honey syrup into a pot and store in the fridge once cooled.

4 Add the vodka, apple & pear juice, liqueur, Lowlander beer and fresh syrup to the shaker.

5 Throw your cocktail.

6 Take the sling glass.

7 Strain all the ingredients from the shaker into the glass.

8 Garnish the Bloody Mary with edible flowers such as elderflower, which grow in abundance in the spring.

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Recipe: by Cravings in Amsterdam

THE TASTIEST BRUNCH SANDWICH Crostini with creamy goat’s cheese, pear, crispy bacon and chilli honey.

• serves 4 people • preparation time 60 minutes

FOR THE CREAMY GOAT’S CHEESE 200g goat’s cheese, without rind 90ml cream FOR THE CHILLI HONEY 250ml honey 1 red chilli pepper, cut into thin rings FOR THE BRUNCH 4 slices of stiff sourdough or other bread 4 slices of bacon

2 ripe pears, cut into thin slices water cress, for decoration

METHOD 1 Heat a frying pan on a medium heat and fry the bacon on both sides until cooked. Remove the bacon from the pan and set to one side. Clean the pan, and return it to a medium heat with a splash of olive oil.

Fry the 4 slices of bread in the pan, for 2-3 minutes per slice.

2 Heat a saucepan on a medium heat and pour in the honey. Add the chilli pepper, allow the honey to soften then switch off the heat. Leave to stand for 1 hour. Store the honey in an airtight container in the fridge for a maximum of 1 month.

3 Spread a generous layer of creamy goat’s cheese onto the toasted bread. Lay the slices of pear and bacon on the sandwich and drizzle some of the spicy honey on top. Serve immediately.

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MARRIED TO GEORGE “Real men go sailing…”

- Dyon Seedorf and Salvo Calvo, George Cocktailbar -

INGREDIENTS 45ml Ketel One Vodka 30ml lemon juice 2 slices of fresh red chilli peppers 2 pinches of black pepper

20ml Cocchi vermouth 50ml apple & pear juice 2 pinches of salt 3 basil leaves

GLASS coupe glass GARNISH garlic salt and a basil leaf METHOD - SHAKING 1 Rim the coupe glass with a rim of garlic salt.

2 Add the vodka, vermouth, lemon juice, apple & pear juice, red pepper, salt and black pepper together with four ice cubes to the shaker.

3 Shake all the ingredients thoroughly until the shaker feels cold to the touch.

4 Strain the contents into your coupe glass twice.

5 Garnish the Bloody Mary with a basil leaf in the glass.

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ONLY BLOODY MARY LEFT ALIVE “If you don’t like Bloody Marys, you’ve never had a really good Bloody Mary.”

- Ruben Venema, owner By Jarmusch INGREDIENTS 50ml Ketel One Vodka 10ml lemon juice Pinch of cayenne pepper

100ml apple & pear juice 10ml rosemary syrup 2 rings of chilli pepper

GLASS long drink glass GARNISH slice of bacon, fresh rosemary and grilled chilli pepper METHOD – BUILDING 1 Add the vodka, apple & pear juice, lemon juice, syrup and peppers to your glass and fill to the rim with ice cubes.

2 Mix all the ingredients thoroughly using a spoon.

3 Add a ring of chilli pepper.

4 Garnish the Bloody Mary with the bacon, rosemary and a grilled chilli pepper.

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GREEN JOY “Bloody Mary, there is one for every bloody, beating heart.”

- Helder Fortes Silva, Dr. Rotterdam INGREDIENTS 50ml Ketel One Citroen 100ml apple & pear juice with spinach 2 pinches of celery salt 2 pinches of chipotle sauce 2 splashes of Worcestershire sauce 25ml lemon juice INGREDIENTS FOR APPLE & PEAR JUICE WITH SPINACH 1 litre of apple & pear juice 200 grams baby spinach 3 bunches of parsley GLASS long drink glass GARNISH half a cherry tomato, a slice of lemon and a sprig of parsley METHOD - BUILDING 1 Make the apple & pear juice with spinach by mixing everything together thoroughly using a hand blender.

2 Add the green apple & pear juice, vodka, celery salt, chipotle, Worcestershire sauce and lemon juice to your glass and fill to the rim with ice cubes.

3 Stir the cocktail thoroughly using a spoon until the drink has cooled down.

4 Garnish the Bloody Mary with half a cherry tomato, a slice of lemon and parsley.

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BLOODY HARRY “Bloody Mary, the queen of cocktails.”

- Tim Burgert, Door74 INGREDIENTS 50ml Ketel One Vodka 10ml Kopke Colheita 1997 Port 15ml lime juice 2 splashes of Black Truffle Bitters 3 splashes of Tabasco Pinch of garlic powder

80ml apple & pear juice 10ml Valpolicella Classico 2 splashes of Fee Brothers Celery Bitters 2 splashes of Memphis BBQ Bitters Ground Piment d’Espelette Pinch of sea salt and black pepper

GLASS long drink glass GARNISH three cubes of truffle cheese, a slice of pear and three sprigs of sage METHOD – THROWING 1 Add the vodka, apple & pear juice, port, Valpolicella Classico, lime juice, three bitters, Tabasco, piment, garlic powder and salt and pepper to the shaker.

2 Throw the shaker until all the ingredients have been mixed thoroughly.

3 Fill a long drink glass to the rim with ice cubes.

4 Strain the contents of the shaker into the glass.

5 Garnish the Bloody Mary with three cubes of truffle cheese, pear and some sage.

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THE DUTCH SHOTGUN “I only learned to appreciate the Bloody Mary once I turned 27. It’s a complex drink with plenty of flavour, which is why I really love it now.”

- Edward Nijhoff, Shiki lounge INGREDIENTS 50ml Ketel One Vodka 70ml apple & pear juice 30ml Ediks tarragon 10ml lemon juice 10ml kimchi 5ml Sriracha 4 splashes of Angostura bitters 2 pinches of Verstegen Season Pepper Arrabiatta GLASS Martini glass GARNISH Verstegen Season Pepper Arrabiatta, piece of lemon zest METHOD - THROWING 1 Rim the edge of the glass with the Season Pepper Arabiatta.

2 Add the vodka, apple & pear juice, Ediks tarragon, lemon juice, kimchi, Sriracha, bitters and the Season Pepper to the shaker.

3 Throw the cocktail until all ingredients have been mixed thoroughly.

4 Strain the contents of the shaker into the glass using the strainer.

5 Garnish the Bloody Mary with a piece of lemon zest on the rim of the glass.

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“Two of my great passions in life are eating and drinking, and with the Bloody Mary, you are killing two birds with one stone!

It is just like a spicy tomato soup, but with alcohol!�

- Airto Cramer, Tales & Spirits -

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BEETROOT Bloody Marys

UMAI MARY “Umami, the fifth basic taste, is the perfect description of a Bloody Mary. But with a good Bloody Mary, you will also taste sour, sweet, salty and bitter tones thanks to the garnish and the spices.”

- Ben Lobos, Dr. Rotterdam, World Class Winner Netherlands 2018 INGREDIENTS 50ml Ketel One Vodka 60ml coriander/ jalapeño/ spinach juice 40ml Beetroot Shrub 10ml Citric Acid Solution 5ml Spice Solution

INGREDIENTS FOR BEETROOT SHRUB 200g red, fresh beetroot Red wine vinegar

INGREDIENTS FOR SPINACH JUICE INGREDIENTS FOR SPICE SOLUTION 20ml soy sauce 400g spinach 4g ground black pepper 150g coriander 11 /2 jalapeño peppers, deseeded GLASS rocks glass (tumbler) GARNISH coriander leaves METHOD – THROWING 1 Make the beetroot shrub by placing the beetroot in a slow juicer.

2 Add the same amount of red wine vinegar to the amount of beetroot juice.

3 Make the spinach juice by putting the spinach, jalapeño and coriander in the slow juicer.

4 Make the Spice Solution by mixing the soy sauce with the ground, black pepper.

5 Add the beetroot shrub, spinach juice and Spice Solution together with ice cubes to the shaker.

6 Throw the cocktail until the shaker feels cold to the touch.

7 Fill the rocks glass to the rim with ice cubes.

8 Garnish the Bloody Mary with the coriander leaves.

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Recipe: by Cravings in Amsterdam

THE HEARTY BRUNCH POT Best bloody brunch recipe with sautéed potatoes and beetroot, smoked salmon, a poached egg, crème fraîche and chives.

• serves 4 people • preparation time 30 minutes For the sautéed potatoes & beetroot 6 medium-sized potatoes, peeled and cut into cubes 4 medium-sized beetroots, peeled and cut into cubes 2 shallots, finely sliced 10 tablespoons of olive oil salt and pepper

FOR THE BRUNCH 300g smoked salmon 4 eggs, fresh and at room temperature 100g crème fraîche 2tbsp chives, finely chopped splash of white wine vinegar

METHOD 1 Heat the oil in a frying pan on a low heat. Fry the shallots in the oil. Remove the shallots and allow to cool.

2 Heat four tablespoons of olive oil in a frying pan on a medium heat. Fry the beetroot in the oil for 5-8 minutes. Remove the beetroot from the pan and set to one side. Add 6 tablespoons of olive oil and fry the potatoes for 15 minutes until golden brown in colour. After 15 minutes, add the shallots and beetroot and stir thoroughly. Season with salt and pepper.

3

Poach the eggs in a saucepan that is half filled with water and a splash of vinegar. Bring the water to the boil and create a whirlpool with a spoon as soon as the water is boiling before pouring the egg in.

Turn the heat down a little and cook the eggs for 3 minutes if they’re smaller eggs, and 4 minutes if they’re larger eggs. Scoop them out of the pan using a slotted spoon and carefully rinse with cold water.

Repeat these steps.

4 Spread the mixture of potato and beetroot over the plates with the smoked salmon, a poached egg, a spoon of crème fraîche and chives on top. Serve immediately.

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NOLET’S PEARL “Nothing beets a Bloody Mary” - Caco Mosan, Bricks Hooch & Brew -

INGREDIENTS 40ml Ketel One Vodka 20ml Sacred spiced red vermouth 30ml beetroot juice 15ml lemon juice 5ml rosemary syrup 2 splashes of Worcestershire sauce 2 splashes of Tabasco Pinch of salt

INGREDIENTS FOR ROSEMARY SYRUP 200g fresh rosemary 20g juniper berries 20g cardamom 10 sage leaves 1kg white sugar 700ml water

INGREDIENTS FOR HOMEMADE ‘CAVIAR’ 200g tapioca pearls 150ml soy sauce 3 splashes of Tabasco GLASS long drink glass GARNISH garnish with a slice of beetroot and the homemade ‘caviar’ METHOD - THROWING 1 Make the rosemary syrup by grinding the juniper berries and cardamom in a mortar.

2 Add the ground spices and the sugar to a pan and pour the water on top.

3 Bring the water to the boil and allow the sugar to dissolve.

4 Pour the syrup into a glass litre bottle and store in the fridge once cooled.

5 Make the caviar by bringing 500ml water to the boil in a saucepan.

Add the tapioca and allow to cook according to the instructions on the packaging.

6 Drain off the tapioca using a sieve and wash the pearls in cold water.

7 Add the soy sauce to the bowl of tapioca and season to taste with the Tabasco.

Put in the fridge for 30 minutes.

8 Now start preparing the cocktail by adding the vodka, vermouth, beetroot juice, lemon juice, Worcestershire sauce, Tabasco and salt together with the ice cubes to the shaker.

9 Throw the cocktail thoroughly.

10 Fill a long drink glass to the rim with ice cubes and strain the cocktail into the glass.

11 Garnish the Bloody Mary with a slice of beetroot and the ‘caviar’.

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BURGUNDY BUNCHO “The Bloody Mary, the drink you can enjoy any time of the day!�

- David Lumulisanaij, Tales & Spirits INGREDIENTS 50ml Ketel One Citroen 90ml beetroot juice 20ml Tawny port 15ml lemon juice 2 pinches of salt 2 pinches of Szechuan peppers 10ml runny cardamom honey

INGREDIENTS FOR TARRAGON & FENNEL OIL 60g fresh tarragon 60g fresh fennel 60g olive oil 1 pinch of sea salt

INGREDIENTS FOR CARDAMOM HONEY 200ml water 7 cardamom pods 150ml honey GLASS wine glass GARNISH three drops of tarragon and fennel oil and a cheese butterfly METHOD - SHAKING 1 Put the wine glass in the freezer and allow to cool for an hour.

2 First make the cardamom honey by bringing 200ml water containing 7 cardamom pods to the boil.

3 Allow the water to boil for 5 minutes and then remove the cardamom. Now add the honey and stir thoroughly until the honey has dissolved.

4 Pour the cardamom honey into a small bottle, allow to cool for a while then put it in the fridge until it is time for use.

5 Now make the tarragon oil by mixing the fresh tarragon and finely chopped fennel with olive oil and seasoning with sea salt.

6 Add the vodka, beetroot juice, port, lemon juice, salt, Szechuan peppers and cardamom honey to the shaker and shake the cocktail.

7 Remove the wine glass from the freezer and strain the contents of the shaker into the wine glass.

8 Garnish the Bloody Mary with three drops of tarragon oil and a cheese butterfly.

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BLOODY WILLIAM THE FOURTH “Two of my great passions in life are eating and drinking, and with the Bloody Mary, you are killing two birds with one stone! It is just like a spicy tomato soup, but with alcohol!�

- Airto Cramer, Tales & Spirits INGREDIENTS 60ml Ketel One Vodka 60ml apple juice 1 pinch of white pepper 5 splashes of Worcestershire sauce

60ml beetroot juice 15ml lemon juice 1 pinch of salt 1 splash of Habanero Tabasco

GLASS long drink glass GARNISH rye bread and a piece of smoked eel METHOD - THROWING 1 Add the vodka, beetroot juice, apple juice, lemon juice, white pepper, salt, Worcestershire sauce and Tabasco with ice cubes to the shaker.

2 Throw the cocktail.

3 Fill the long drink glass to the rim with ice cubes and pour the contents of the shaker into the glass.

4 Garnish the Bloody Mary with rye bread and a piece of smoked eel.

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BEET THE ONE “A Bloody Mary quenches your thirst like an apple.”

- Kevin Kroon, World Class Winner Netherland 2016, World Class Room INGREDIENTS 60ml Ketel One Vodka 20ml spicy apple & celery juice

80ml beetroot juice 10ml lime juice

INGREDIENTS FOR SPICY APPLE & CELERY JUICE 600ml fresh celery juice 50ml fresh ginger juice 300ml apple & pear juice 30ml horseradish cream 2 pieces of jalapeño peppers 20 grams of salt 10 grams of green pepper powder 40 grams of spring onions GLASS sling glass GARNISH celery and a slice of red beetroot METHOD – BUILDING 1 First make the spicy apple & celery juice by putting the celery and ginger in the slow juicer.

2 Add the apple & pear juice, the horseradish cream, jalapeño, salt, green pepper powder and finely chopped spring onions to the freshly made juice.

3 Add the spicy apple & celery juice, vodka, beetroot juice and lime juice to the glass.

4 Fill the sling glass to the rim with ice cubes.

5 Stir all the ingredients together thoroughly using a spoon.

6 Garnish the cocktail with a stick of celery and a slice of red beetroot.

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BEEFED UP BULL “I believe that the Bloody Mary is one of the few drinks in which all tastes are represented: sweet, sour, salty, bitter and umami. This is why I believe it is one of the most popular drinks in the world.�

- Andrew Nicholls, The Beefsteak Club, World Class Winner Netherlands 2009 INGREDIENTS 190ml Ketel One Vodka 190ml beef stock 60ml Worcestershire sauce 14ml ginger tincture

190ml beetroot juice 60ml ponzu 7ml celery bitters pinch of salt and pepper

INGREDIENTS FOR GINGER TINCTURE 70ml Ketel One Vodka 30ml fresh ginger juice GLASS rocks glass (tumbler) GARNISH beef jerky salt or regular salt METHOD - THROWING 1 First make the ginger tincture by putting the ginger in a slow juicer.

2 Add the ginger juice to the vodka and store chilled in a small bottle.

3 Add the vodka, beetroot juice, beef stock, ponzu, Worcestershire sauce, bitters, ginger tincture, salt and pepper together with ice cubes to the shaker.

4 Throw the cocktail until the shaker feels cold to the touch.

5 Rim the glass with the salt.

6 Fill the rocks glass to the rim with ice and strain the contents of the shaker into the glass.

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“Yum, Yum, a Bloody Mary is like a tasty sandwich: always tastes good, saturates your hunger and its available in endless combinations!�

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GREEN MARYS Bloody Marys

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KETEL ONE GREEN MARY INGREDIENTS 50ml Ketel One Vodka 100ml pineapple juice 5 mint leaves Pinch of sea salt 5ml agave syrup

10ml lemon juice 5 basil leaves 2 rings of jalapeĂąo pepper 8ml cider vinegar

GLASS long drink glass GARNISH slice of pineapple or pineapple leaf and a mint leaf METHOD - BUILDING 1 Add lemon juice, pineapple juice, basil, mint, jalapeĂąo, sea salt, cider vinegar and honey to the blender.

2 Pour the contents of the blender into the glass and top up with vodka.

3 Fill the glass to the rim with ice cubes.

4 Stir all the ingredients together thoroughly using a spoon.

5 Garnish the Bloody Mary with a slice of pineapple, pineapple leaf and mint leaf.

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Recipe: by Cravings in Amsterdam

TROPICAL BRUNCH PANCAKES Ricotta pancakes with coconut yoghurt and caramelised pineapple • serves 4 people • preparation time 60 minutes

FOR THE PANCAKES 130g ricotta, 30 minutes straining time in a sieve 1tsp baking powder 2 eggs, separated 1tsp vanilla extract Coconut flakes (for decoration)

130g self-raising flour 180ml milk 3tbsp sugar Coconut yoghurt

For the caramelised pineapple 250g ripe pineapple, cut into chunks 3tbsp unsalted butter 3tbsp sugar METHOD 1 Heat the butter on a medium heat in a frying pan, add the sugar and stir for 1 minute. Add the pineapple and fry for 7-8 minutes until golden brown. Remove from the heat and set to one side.

2 To make the batter, first mix the flour in a bowl with baking powder and a pinch of salt.

3 Add the ricotta, egg yolks, vanilla extract and milk to a larger mixing bowl and mix thoroughly.

Now add the dry ingredients and mix everything together to make a smooth batter.

4 In another bowl, beat the egg whites and the sugar with an electric mixer until stiff.

Add the stiff egg whites to the mixing bowl using a spatula and fold in carefully.

5 Heat a little butter in a frying pan on a medium heat. Add the batter and fry small pancakes on both sides until golden brown. If air bubbles form, the pancake can be turned around.

6 Serve the pancakes with a spoonful of coconut yoghurt, caramelised pineapple and roasted coconut flakes.

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BLOOD ON THE LEAVES “I love Bloody Marys so much because you can drink them any time, and they are always fun to make. There is so much scope for endless play with the different ingredients and flavour combinations.”

- James Chaib, Bar The Tailor, Krasnapolsky, World Class Winner Netherlands 2019 INGREDIENTS 200ml Ketel One Vodka infused with nasturtium 70ml lemon juice 16 basil leaves 8 sage leaves 20 spinach leaves 20ml Sambai vinegar

1tbsp ricotta 1/2 fresh jalapeño pepper 1/2 celery 8 splashes of celery bitters 50ml honey water 5 green tomatoes 2 green peppers

GLASS sling glass GARNISH slice of lemon and a piece of jalapeño METHOD - BUILDING 1 First make the honey water by boiling water in a saucepan.

2 Fill the rocks glass to the rim with ice.

3 Pre-heat the oven to 170 degrees Celsius.

4 Grill two green peppers and five green tomatoes for 12 minutes at 170 degrees in the oven.

5 Peel the skin off the tomatoes and remove the seeds.

6 Add Ketel One Vodka, the grilled peppers and tomatoes, lemon juice, basil leaves, sage leaves, spinach, Sambai vinegar, ricotta, jalapeño pepper, celery, bitters and honey water to the blender.

7 Fill the glass to the rim with ice cubes and fill to the top with the liquid.

8 Garnish the Bloody Mary with a slice of lemon and a piece of the jalapeño pepper.

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FLY FOREST “Yum, Yum, a Bloody Mary is like a tasty sandwhich: always tastes good, stops hunger pangs and available in endless combinations!�

- Timo Janse, owner of The Flying Dutchmen Cocktails, World Class Winner Netherlands 2010 INGREDIENTS 50ml Ketel One Vodka 5ml Madeira wine Pinch of gingerbread spices Pinch of smoked sea salt

100ml spinach & pineapple juice 5ml cider vinegar Pinch of sesame seeds

GLASS rocks glass (tumbler) GARNISH gingerbread and a slice of pineapple METHOD - BUILDING 1 Put the spinach and the pineapple in a slow juicer. Make sure that you have 30ml of spinach juice and 70ml of pineapple juice left over.

2 Fill the rocks glass to the rim with ice.

3 Add the vodka, spinach & pineapple juice, wine, vinegar, gingerbread spices, sesame seeds and sea salt to the glass and mix all the ingredients with a spoon.

4 Garnish the Bloody Mary with a gingerbread biscuit and a slice of pineapple.

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COCO SHAKE “Bloody Marys are often made by ‘throwing’ and this is my favourite cocktail technique. This gives the cocktail a delicious, light flavour.”

- Erwan De Kerouara, Bar Botanique -

INGREDIENTS 40ml Ketel One Vodka 50ml pineapple juice 45ml coconut yoghurt with fresh spinach & ginger juice 15ml coconut yoghurt 7.5ml Talisker whisky 5ml olive oil 5ml lemon juice 5ml honey Pinch of salt and pepper GLASS long drink glass GARNISH pineapple leaf or slice of pineapple, dried coconut flakes and pinch of nutmeg METHOD - SHAKING 1 Add the spinach and ginger to a slow juicer and make sure that you have 45ml of juice left over.

2 Add the vodka, pineapple juice, fresh spinach & ginger juice, coconut yoghurt, whisky, olive oil, lemon juice, honey water, salt and pepper together with ice cubes to a shaker and shake vigorously, so that the yoghurt mixes thoroughly with all the ingredients.

3 Fill the long drink glass to the rim with ice.

4 Strain the contents of the shaker into the glass.

5 Garnish the Bloody Mary with the pineapple leaf, a slice of pineapple, the dried coconut flakes and a pinch of nutmeg.

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H’S MARY “Every Mary is literally different and that can also be seen in this book.

Every bar and bartender, as well as every guest, has his own favourite version. It’s this versatility that is so great about this cocktail!”

- Helena Henneveld – Ketel One Brand Ambassador -

INGREDIENTS 50ml Ketel One Vodka 20ml pineapple juice 5ml agave 5ml ginger juice

20ml fresh spinach juice 5 basil leaves Pinch of salt and pepper

GLASS Martini glass GARNISH basil leaf with three drops of olive oil METHOD - SHAKING 1 Add the spinach to the slow juicer and make sure that you have 20ml left over.

2 Then add a piece of ginger to the slow juicer and make sure that you have 5ml left over.

3 Add the vodka, spinach juice, pineapple juice, basil leaves, agave, salt and pepper together with ice cubes to the shaker.

4 Shake the shaker until the outside feels cold to the touch.

5 Strain the contents of the shaker into the Martini glass.

6 Garnish the Bloody Mary with a basil leaf and three drops of olive oil.

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MAGIC MARY “Bloody Marys are magic, even if you know how they are made.”

- Brian Lijs, Pulitzer’s bar -

INGREDIENTS 50ml Ketel One Vodka 80ml pineapple juice 3 splashes of Maggie

20ml fresh spinach juice 25ml fresh, red pepper juice 1tbsp sumac

GLASS long drink glass GARNISH slice of chorizo, capers on a cocktail stick and a string of cucumber METHOD - ROCKING 1 Add the red pepper to the slow juicer and make sure that you have 25ml left over.

2 Add enough spinach to the slow juicer and make sure that you have 20ml left over.

3 Add the vodka, fresh spinach juice, pineapple juice, fresh pepper juice, the Maggie and sumac to the shaker and shake vigorously.

4 Fill a long drink glass with ice and pour the contents of the shaker into it.

5 Garnish the Bloody Mary with a slice of chorizo, capers and drape a string of cucumber over the glass.

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GREENHOUSE GENIUS “The Green Mary is the new Bloody Mary.�

- Yoel van Eer, Restaurant & Bar van Dis -

INGREDIENTS 60ml Ketel One Vodka 15ml white port 30ml fresh green tomato juice 30ml fresh cucumber juice 30ml fresh green pepper juice 15ml lime juice 1tbsp white balsamic vinegar 1tbsp horseradish 2 splashes of green Tabasco 2 splashes of celery bitters GLASS wine glass GARNISH strand of cucumber and sprig of mint METHOD - SHAKING 1 First make the fresh tomato juice, cucumber juice and green pepper juice in the slow juicer.

2 Add the vodka, port, fresh tomato juice, fresh cucumber juice, green pepper juice, lime juice, balsamic vinegar, horseradish, Tabasco and bitters together with ice in a shaker.

3 Shake until the shaker feels cold to the touch and strain the contents into a wine glass.

4 Garnish the Bloody Mary with a thin strand of cucumber and a sprig of mint.

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“Every meal seamlessly becomes a party when the Espresso Martinis arrive.�

- Helena Henneveld, Ketel One Brand Ambassador -

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ESPRESSO MARTINI Cocktail

ESPRESSO MARTINI “Every meal seamlessly becomes a party when the Espresso Martinis arrive.”

- Helena Henneveld, Ketel One Brand Ambassador INGREDIENTS 40ml Ketel One Vodka 30ml Espresso coffee 10ml homemade coffee syrup INGREDIENTS FOR HOMEMADE COFFEE SYRUP 100ml brown sugar 100ml water 10 grams coffee grounds 1 Place a saucepan on a low heat and add the brown sugar.

2 Pour 100ml of boiling water into the pan and stir slowly until the sugar dissolves.

3 Add the coffee grounds to the caramelised sugar and continue to stir thoroughly.

4 Pour the coffee syrup into a bottle and allow to cool.

GLASS Martini glass GARNISH Three Coffee Beans METHOD - SHAKING 1 Make your espresso (should be about 40ml).

2 Add the vodka espresso coffee syrup, together with ice cubes to the shaker.

3 Shake vigoursly so you create that delicous cream layer.

4 Take your Martini glass and strain the contents into it.

5 Garnish the cocktail with three coffee beans or grate some chocolate on top.

DID YOU KNOW THAT...?

The three coffee beans you use to garnish the Espresso Martini stand for health, wealth and happiness.

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Recipe: by Dishtales

NO BAKE BISCUITS CHEESECAKE Cheesecake in a glass with a crumble of Bastogne biscuits, fresh fruit and grated butterscotch chocolate. • serves 4 people • preparation time 20 minutes

FOR THE CHEESECAKE 200 grams cream cheese 200ml whipping cream 1 small bag of vanilla sugar 1 packet of Bastogne biscuits, crumbled 1 bar of Butterscotch chocolate, grated Fruit (of your choice) TIP Store the cheesecake in the fridge if you wish to serve it as a dessert.

The cheesecake will retain its freshness for one day, provided that it is stored in the fridge.

METHOD 1 Crumble a packet of Bastogne biscuits in a large bowl using your hands.

2 With a hand mixer, beat the whipping cream together with the vanilla sugar in a bowl until stiff.

3 Add the cream cheese to the bowl and blend for 2 minutes using a hand mixer.

4 Scoop a spoonful of crumbled Bastogne biscuits into a glass. Then add a scoop of the cheesecake mixture and repeat.

5 Grate butterscotch chocolate over your glass of cheesecake and finish with your favourite fruit.

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“The Botanical Spritz is the perfect alternative to wine and spritz-like drinks.�

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KETEL ONE BOTANICAL Spritzes

KETEL ONE BOTANICAL SPRITZ GRAPEFRUIT & ROSE

“The grapefruit and rose is the perfect balance of bitterness from a whole grapefruit and the floral notes that come from a red rose in bloom. Garnish it with a slice of fresh grapefruit, making it a perfect balanced spritz.”

- Helena Henneveld, Ketel One Ambassador -

INGREDIENTS 150ml sparkling water 50ml Ketel One Botanical Grapefruit & Rose GLASS wine glass GARNISH slice of grapefruit METHOD - BUILDING 1 Pour the Ketel One Botanical Peach & Orange Blossom into the wine glass and add the sparkling water and ice cubes.

2 Garnish the Botanical Spritz with a slice of grapefruit.

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Recipe: by Dishtales

SPICY CANAPÉS WITH PRAWNS A delicious canapé with grilled prawns marinated in grapefruit and lime with coriander and sriracha.

• serves 4 people • preparation time 21/2 hours

FOR THE SKEWERS 8 skewers 24 prawns, peeled the juice of 1 grapefruit the juice of 1 lime

2tbsp olive oil 2tbsp coriander 2tbsp sriracha Salt and pepper

TIP Cut some small rings of the red pepper (without seeds) and add this to your pitta breads for an extra kick.

METHOD 1 Cut the grapefruit and lime into halves and squeeze the juice of both fruits into a bowl.

Add salt and pepper and stir in the olive oil.

2 Add the prawns to the marinade, stir and cover with cling film.

Leave in the fridge to marinate for 2 hours.

3 Finely chop the fresh coriander and leave to one side.

4 Remove the prawns from the marinade and gently dab them dry using clean kitchen towel.

5 Heat a grill pan or frying pan. Add a splash of oil to the pan if desired and grill or fry the prawns for 1-2 minutes on each side.

6 Stick three prawns on each skewer. Scatter some fresh coriander over the skewers on a board or plate and drizzle sriracha over the prawns as desired. Serve immediately.

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KETEL ONE BOTANICAL SPRITZ CUCUMBER & MINT

“If you like a fresh, herbacious drink, the Ketel One Botanical cucumber and mint will be your favourite. The lightness of both flavours combined with soda water makes it a complex spritz” - Helena Henneveld, Ketel One Ambassador -

INGREDIENTS 150ml sparkling water 50ml Ketel One Botanical Cucumber & Mint GLASS wine glass GARNISH sprig of mint METHOD - BUILDING 1 Pour the Ketel One Botanical Peach & Orange Blossom into the wine glass and add the sparkling water and ice cubes.

2 Garnish the Botanical Spritz with a sprig of mint.

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Recipe: by Dishtales

QUICK ORIENTAL CHICKEN BITE Grilled chicken thigh fillet marinated in saffron with a fresh cucumber and mint salsa. • serves 4 people • preparation time 60 minutes FOR THE CHICKEN 600g chicken thigh fillet, split into 4 pieces FOR THE MARINADE 6 strings of saffron 1tbsp olive oil the juice of 1 lemon 1tbsp yoghurt Salt and pepper 100ml boiling water

FOR THE SALSA 1/3rd cucumber, finely chopped and deseeded 2tbsp fresh mint leaves, finely chopped 2tbsp fresh sprigs of chive, finely chopped 1tsp dried dill 2tbsp olive oil 1tsp red pepper, finely chopped the juice of 1 lime 1tbsp white wine vinegar salt and pepper

TIP Persian saffron is now available at some supermarkets. It can also be ordered online or bought from a Persian grocery store, if you happen to have one nearby.

METHOD 1 Grind the saffron strings in a mortar or bowl then add boiling water and allow the mixture to cool down.

2 Add olive oil, lemon juice, yoghurt and salt and pepper to the bowl with saffron, cover and marinate the chicken in the bowl in the fridge for a minimum of two hours. The longer you allow the chicken to marinate, the tastier it is!

3 Heat a grill pan on a low heat and grill the marinated chicken thigh fillets for 3-4 minutes each side until cooked and light brown in colour.

4 Mix all the ingredients for the salsa in a bowl and season with salt and pepper.

5 Serve the chicken straight from the grill pan with a scoop of the cucumber & mint salsa on top. Enjoy!

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KETEL ONE BOTANICAL SPRITZ

PEACH & ORANGE BLOSSOM “The most fruity variant of three Ketel One Botanicals.

Combing ripe peaches with the fruity” - Helena Henneveld, Ketel One Ambassador -

INGREDIENTS 150ml sparkling water 50ml Ketel One Botanical Peach & Orange Blossom GLASS wine glass GARNISH slice of orange METHOD - BUILDING 1 Pour the Ketel One Botanical Peach & Orange Blossom into the wine glass and add the sparkling water and ice cubes.

2 Garnish the Botanical Spritz with a slice of orange.

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Recipe: by Dishtales

FANTASTIC GOAT’S CHEESE & PEACH PITTAS Pitta breads with goat’s cheese, grilled peach, rocket, bean sprouts and toasted pine nuts.

• serves 4 people • preparation time 25 minutes

FOR THE BREAD ROLLS 4 pitta breads 100g goat’s cheese 2 peaches 50g rocket

40g pine nuts Grated lime zest Bean sprouts, garnish as desired

TIP Cut some small rings of the red pepper (without seeds) and add this to your pitta breads for an extra kick.

METHOD 1 Moisten the pitta breads using a little water and bake them in the oven or bread maker.

2 Meanwhile toast the pine nuts for 1-2 minutes in a pan on a low heat, until light brown in colour.

3 Cut slices of peach that are around half a centimetre thick.

Heat a grill pan and roast the peaches for around 45 seconds on each side.

4 Crumble the goat’s cheese and sprinkle with a little lime zest.

5 Also sprinkle with a little lime juice if desired.

6 Fill the pitta breads with some rocket, goat’s cheese and grilled peach.

7 Garnish with bean sprouts and the toasted pine nuts.

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JUST A FEW WORDS… As you can see, no other cocktail is as iconic as the Bloody Mary!

Over the past year, I have had the opportunity to sample many Bloody Marys. All were delicious! No two have been the same, as you can see in this book. It is one of the most exciting savoury cocktails of all times, because there are endless opportunities to try out different combinations with different juices, spices and garnishes. Every bartender has their own unique twist for the Bloody Mary!

My advice to you, the reader of this book, is to continue seeking the perfect Bloody Mary. Our aim is to inspire you to create your own Mary, dont be afraid to add something that is not in the recipe.

If you don’t have the exact ingredient at home, but you have something you think might be a suitable substitute, give it a go, and how knows, you might create your signature Bloody Mary for which you you will be known in your group of family or friends, just like the bartenders in this book!

This book would have never been as good as it is without the fantastic contribution of the bartenders, who I have had to call countlessly to perfect their qoutes and recipes. So sorry to those bartenders for my endless phone calls and message, but hey, you’ve made your way into this book! THANK YOU! I also wish to thank my incredible team, Tessa for all her crazily good ideas, Kristie and WIll for all their support and the best copywriter and deadline pusher, Nora from Oona Amsterdam. But above all Bob Nolet and Dennis Tamse who provide me with a great deal of support and always inspire me!

Proost!

Helena Henneveld Ketel One Brand Ambassador Follow me @thedrinkwatcher on instagram to keep getting your dosage of Bloody Mary inspiration.

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This book would never have been so fantastic without the recipes, photography and food styling of Paola Holthausen (@CravingsinAmsterdam) and Ashkan Mortezapour (@Dishtales), the hard work of Helena Henneveld and Tessa Kroon, the bartenders and their recipes, the Nolet family, the juices provided by Van Kempen, Libbey’s glasses, Nora van den Heuvel from Oona and the design by Steef Heij of DOCK14.

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Please do not share with anyone under the legal purchase age for alcohol. Drink Responsibly.

Ketel One, Ketel One Citroen, Ketel One Oranje and associated designs are trademarks of Double Eagle Brands B.V. and are registered in various countries throughout the world.

Enjoy, but please drink in moderation. Under 18s will not be served alcohol.

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