A Spiced Sussex classic, we toast the fresh fennel and use our inhouse woodfired fermented naga brine. Presuming not everyone has this knocking around, so any brine will make a huge difference.
125ml – Tomato Juice (Plain no added spices etc)
50ml – Vodka (Optional)
15ml – Hot Sauce (more/less to taste)
10ml – Lemon Juice
Season to taste with Worcestershire sauce, black pepper, finishing salt, pepper & pickling brine.
Fresh fennel and celery to garnish
- Garnish glass a large ice cube with sliced fennel and celery.
- Combine all ingredients In a jug and mix well
- Serve chilled and make sure it’s well seasoned
Tip- make larger batches keeps well in the fridge for 5 days.