• Tomato juice or 3 tomatoes
• 2 capfuls of vodka
• Juice of half a lemon
• Pepper, grated ginger, Tabasco sauce, Worcestershire sauce, ice and salt
• Conservas Serrats anchovies from the Bay of Biscay
• Pickled gherkins
• Pickled onions
• Olives
• Olive oil and salt
• 4 skewers
• 2 gelatine sheets
• Powdered, paste or liquid food colouring
• Sugar
• 100 ml water
• Sprig of mint
• Bread for toasting

Directions:

• For the Bloody Mary: If you are making your own tomato juice, blend or grate the 3 tomatoes then put the mixture through a food mill to get rid of the seeds. Add a little grated ginger, pepper, salt, 2 drops of Tabasco sauce, 2 drops of Worcestershire sauce and the vodka. Pour into glass.
• For the coloured mint lemon jelly: Soak the gelatine sheets in a bowl of cold water to hydrate them.
• Place 50 ml out of the 100 ml of water in a saucepan with the sugar and sprig of mint and heat to dissolve the sugar. When it begins to boil, remove from heat and leave to stand for 2 minutes.
• After the standing time, remove the sprig of mint and add the gelatine sheets and stir until they dissolve. Add the remaining 50 ml of water and the lemon juice.
• Divide the mixture into two parts and add the colouring (blue and red), then cool until set.
• For the skewers: Thread the anchovies, onions, gherkins and olives on the skewers.
• Cut the coloured jelly to use as garnish and toast a little bread.
• Decorate the glass as you wish.

Here’s to you, Maite!