I admit, I do enjoy a good glass of wine. But I never ever drink the hard stuff - not even cocktails, because usually they contain "that type" of alcohol. Even our suppliers, some of whom try with all of their might, have been unsuccessful in getting me to drink a schnapps after hours. You know, I actually wanted to write another blog entry about one of our joint suppliers, but I am in a good mood today.

Alex, the head bartender at the "Penthouse Bar" in the Grand Hyatt Shenzhen (the best hotel in the world), went against these principles and imposed a cocktail upon me, which I could not deprive my readers of.

After the recipe for "Sam's Chili con Carne" got the most likes and requests, the time has come again for a recipe.

This recipe resembles a "Bloody Mary" and it sort of is. But you can in no way compare it to pre-packaged tomato juice, store-brand vodka and tabasco - tomato juice and vodka mixed 1:1, like for Hemingway in Harry's New York Bar. No, no, any drink that takes 30 minutes to prepare is well worth the wait. Supposedly, it's even healthy. :)

Here's how:

2 cl vodka Belvedere Put 30 green Szechuan peppercorns into the bottle and let them sit for a half year before using the vodka.

6 cl tomato juice Roast 25 cherry tomatoes (with the skins) in a pan with a little olive oil. Quickly cool them to room temperature and then puree them.

Add to this celery salt, freshly cracked black pepper (with the Jarltech pepper mill, of course, see the Jarltech Bonus Shop!). No ice, please. The juice is watery enough, and lukewarm is just the right temperature for it. Thanks to the tomato seeds and chopped up peels you automatically chew after each sip, which brings the pepper to life on your taste buds.

In case anyone is thinking of asking whether you can make the 3-minute version in the blender: forget it! Drink your homemade banana shakes instead!

Cheers!