About this recipe:This alcoholic cocktail will not disappoint. Tomato juice is shaken with ice, hot sauce, Worcestershire sauce, dill, fish seasoning, celery salt and vodka, then served with cornichons.
C R Henning
685ml tomato juice
1/4 teaspoon hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1 tablespoon fish seasoning
1/2 teaspoon celery salt
4 cornichons (small dill pickles)
2 cupfuls ice cubes
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Method Prep:10min › Ready in:10min
Pour the tomato juice, hot sauce, Worcestershire sauce, dill, fish seasoning, celery salt and vodka into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into ice-filled glasses and garnish with cornichons to serve.