Chef's Recipes

Bloodless Mary

Australian Gourmet Traveller cocktail recipe for Bloodless Mary.

By Tim Philips
  • 10 mins preparation
  • Serves 4 - 6
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Bloodless Mary
"Think of this drink like a mid-afternoon-in-the-sun kind of Bloody Mary. It's fruitier, fresher with a restrained spice note and the green Tabasco gives the drink the vinegar-kick required for balance, without the heat," says Tim Philips.


  • 2 Lebanese cucumbers
  • 2 Granny Smith apples, unpeeled
  • 2 celery stalks
  • 1 lemon, peeled
  • 200 ml vodka
  • 12 dashes green Tabasco
  • ¼ cup dill, plus an extra sprig to garnish
  • 1 tsp sea salt
  • 20 grinds black pepper


  • 1
    Peel cucumbers and juice with apples, celery and lemon, then strain.
  • 2
    Combine vodka, Tabasco, dill, 1 tsp sea salt flakes and 20 grinds of black pepper in a 750ml bottle, add juice, seal with a cap or cork (the lid will keep the apple juice from oxidising) and chill bottle on ice, or refrigerate until chilled, then serve over ice.