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10 cups (2.4 L) tomato juice
¾ cup (180 ml) fresh lime juice
½ cup (120 ml) fresh lemon juice
⅓ cup (75 ml) sherry vinegar
¼ cup (24 g) Madras curry powder
1 tablespoon ground turmeric
2 teaspoons fine sea salt
2 teaspoons freshly ground black pepper
1 tablespoon sumac
1 tablespoon kosher salt
16 ounces (480 ml) vodka
Ice cubes, for serving
8 lime wedges, for garnish
1 cup (110 g) House Pickles for garnish (optional)
In a pitcher, stir together the tomato, lime, and lemon juices with the vinegar, curry powder, turmeric, sea salt, and pepper. Cover and refrigerate until ready to use, up to a day ahead.
For the salt rim, stir together the sumac and kosher salt in a shallow plate or saucer.
To serve, stir the vodka into the juice mixture until evenly mixed. Moisten the rims of 8-ounce (240-ml) tall glasses by running a clean, damp cloth around the rims, then dip the rims into the sumac-salt mixture. Fill the glasses with ice cubes. Pour the vodka mixture into the glasses and garnish each with a lime wedge. Drop a small pile of the pickles into the glasses, if using, and serve.
Reprinted from The Foreign Cinema Cookbook by Gayle Pirie and John Clark.
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