Drink This: ‘Ghost of Mary’ cocktail by Pascale Bar [Recipe]

The return of Spring means the social season is upon us. We predict many mornings-after-the-nights-before in your near future. It pays to have a good hangover remedy at the ready. Prep ahead and try our easier, at-home version of Pascale Bar and Grill‘s upscale take on the classic Bloody Mary cocktail; the ‘Ghost of Mary’. It’s good enough to sip without a reason (or a headache).

– The Ghost of Mary –

– Ingredients –

To make pancetta and jalapeno-infused vodka;
6 slices pancetta
1 fresh jalapeno, split in half
500ml vodka

45ml pancetta and jalapeno-infused vodka
60ml tomato consommé
4 dashes of celery bitters
extra pancetta, to garnish

– Method –

To make pancetta and jalapeno-infused vodka; Fry pancetta until it starts to get crispy. Drain well on paper towel. Add pancetta and jalapeno to vodka in a jar with a lid. Leave for up to 1 week in the fridge (tasting every day to see if you think it’s done). Strain it through a muslin-lined sieve 2-3 times. Store in fridge. An alternative method is to render the fat from the pancetta, pour it over the vodka and jalapeno, and leave it in the fridge for a few days. Then, without disturbing the mixture too much, freeze it all to skim off the fat.

To make your garnish; Dehydrate slices of pancetta (half-one for each drink) slowly in a low oven. If you are impatient like us, simply bake on a rack at 180 degrees until crispy (it will turn out a little different but still delicious). Drain on paper towel.

To make your cocktail; Shake vodka, consommé and bitters with ice. Strain into a martini glass. Garnish with dehydrated pancetta. Bonus points for adding a rim of pancetta salt (simply process some crispy-fried pancetta with sea salt).

If you simply can’t face it, do go visit the team at Pascale to make you one at 133 Russell Street, Melbourne.

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