Bloody Maharani

Ingredients

• 1 tablespoon curry powder
• 800 gram (28.2 ounce) can of stewed tomatoes, preferably from San Marzano
• 2 stalks (70 grams / 2.5 ounces) celery, roughly chopped + more for garnish
• 2 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• mellow gin (like Hendricks or Bombay Saphire)
• hot sauce (optional)

Instructions

1. 1
   In a dry stainless steel or cast iron frying pan, add the curry powder and toast, stirring constantly until fragrant.
2. 2
   In a blender, add the can of tomatoes, the celery, lemon juice, curry powder, salt and pepper. Blend until smooth, and then strain the mixture through a fine mesh sieve into a pitcher, pressing on the solids to extract as much juice as possible.
3. 3
   Fill glasses with ice. Add a quarter glass of gin, top off with the tomato mix, add some of your favorite hot sauce if you want and stir together using a spoon. Serve with the celery stick, a dust of curry powder and a twist of lemon