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.
- 1 lime wedge
- 2 tsp sea salt, crushed with ½ tsp coarsely ground black peppercorns
- 45 ml vodka
- 20 ml lime juice
- 200 ml tomato juice
- Worcestershire sauce, Tabasco and extra lime juice and halves, to serve
- 1 large green olive on a skewer
- 2 tsp vegetable oil
- 2 jalapeño chillies, quartered lengthways
- 1 garlic clove, bruised
- 280 ml white wine vinegar
- 1½ tsp caster sugar
- 1For 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.
- 2Rub 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.