Drinks Recipes

Bloody Mary with pickled jalapeños

Brunch means Bloody Marys. Here, they're full of verve thanks to a salt-and-pepper rim, lime juice and a juicy green olive. Bottoms up.
Two clear glasses filled with a red Bloody Mary liquid, topped with green olives on a skewer.Chris Chen
1 drink

For our version of this obligatory brunch kick-starter we’ve swapped lemon for lime, capped it off with a fat green olive and a salt-and-pepper rim, and served it with pickled jalapeños. Begin this recipe at least two days ahead if you plan to pickle your own chillies.


Pickled jalapeños


1.For pickled jalapeños, heat oil in a saucepan over medium-high heat, add jalapeños and garlic, and cook, stirring occasionally, until just tender (5-6 minutes). Add remaining ingredients and 3 tsp sea salt flakes, bring to the boil, then cool to room temperature. Refrigerate to pickle for 2 days. Pickled jalapeños will keep refrigerated in an airtight container for 2 weeks.
2.Rub lime around the rim of a chilled highball glass, dip rim in salt mixture, shake off excess and fill glass to two-thirds full with ice. Add vodka, lime juice and tomato juice, and season to taste with Worcestershire sauce, Tabasco, extra lime juice and salt and pepper. Top with the skewered olive and serve with pickled jalapeños and limes.

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