Aussie Virgin Bloody Mary

This recipe is a perfect non-alcoholic brunch accompaniment. Instead of the traditional celery stalk we use Pea Shoots. They look cute and are high in anti-inflammatory antioxidants and contain vitamin C and vitamin A, so they’re way more than just a pretty little garnish.

Serves: 2

INGREDIENTS

• 1.5 cups tomato juice (look for no added sugar) 

• 1 tsp hot sauce of choice (I used sriracha, but you could also use tabasco) 

• 1 tsp Worcestershire sauce 

• Lots of pepper to taste 

• 1 pinch salt  

• 1/2 lemon 

• 1 cup ice 

• To garnish: Aussie Sprout Pea Shoots

INSTRUCTIONS​

1. Slice two wedges from the lemon and set aside. 

2. Add the tomato juice, hot sauce, Worcestershire sauce, pepper and salt to a jar (or blender bottle) and shake. 

3. Add a squeeze of lemon juice from the remaining quarter of a lemon. Taste and season according to your tastes - add more hot sauce if you like it ! 

4. Divide the ice between two glasses. Add a small bunch of Aussie sprout Pea Shoots to each glass, wedging it in between ice cubes so that it stays upright. 

5. Divide the tomato mixture between the two glasses. Garnish with a lemon wedge and a sprinkle of pepper. Enjoy!