Persian Bloody Mary

Persian Bloody Mary

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  • 10 cups (2.4 L) tomato juice
  • ¬ĺ cup (180 ml) fresh lime juice
  • ¬Ĺ cup (120 ml) fresh lemon juice
  • ‚Öď cup (75 ml) sherry vinegar
  • ¬ľ 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)


  1. 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.
  2. For the salt rim, stir together the sumac and kosher salt in a shallow plate or saucer.
  3. 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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