Ingredients
- 25ml (1 part) CROSSIP Dandy Smoke
- 120ml (5 parts) Clamato juice
- 15ml (0.5 part) Fresh lemon juice
- 2 dashes Worcestershire sauce
- 2 dashes Hot sauce
- Pinch celery salt
- Cracked black pepper
- Optional: 10ml (0.5 part) Pickle brine
Method
Build over cubed ice in a tall glass. Roll between tins or stir thoroughly until chilled and combined. Garnish with Celery stick, cornichon, pickled chilli, cracked black pepper, optional smoked salt rim.