The Bloody Mary trend is well and truly sweeping the cocktail scene – it’s even one of the most searched for cocktail recipes on Google. Diageo Bar Academy checked in with the KETEL ONE® Vodka team, who challenged their Australian bartender friends to put their own unique spin on this beloved classic cocktail to create the country’s best-tasting Bloody Mary.

The Challenge

The brunch table is never complete without a group of friends and a delicious Bloody Mary. With this in mind, Chris Hysted from the KETEL ONE® Vodka team hosted a series of workshops where he taught bartenders the core elements of the Bloody Mary, to inspire them to create their ultimate version…and the results were mouth-wateringly amazing.

The Bloody Mary is a favourite for bartenders as it’s one of the only cocktails where you can be adventurous and truly develop your own twist. When else is it acceptable to garnish a drink with a hamburger, oysters or crispy salmon skin?

Over the course of the workshop, the bartenders pushed themselves creatively on their quest to create the best Bloody Mary. We caught up with the Ketel One Vodka team to get the scoop on the winner and to steal the recipe for the winning cocktail!

The Winner

There was one cocktail which stood out in terms of its flavour, story and visual appeal and that was ‘The Ernest’ created by the exceptional Jack Sotti, of Eau de Vie Melbourne. Jack’s Bloody Mary was inspired by a Chicago hotelier who was one of the founding fathers of the cocktail.

Jack’s cocktail comprised salt cured tomato juice with house pickled onion purée, spices and dry sherry and served in a retro tomato juice can.

Want to try creating ‘The Ernest’ for your brunch menu? Follow Jack’s recipe to create the delicious cocktail.


45ml KETEL ONE® Vodka

80ml Salt cured tomato juice

40ml Pickled onion puree

10ml Sherry

Dash of citrus fruit juice

Pinch of ground white pepper

Pinch of ground star anise

Pinch of ground pimento

Dash of hot sauce

1 Celery stick

METHOD: Put all ingredients into a shaker with ice. Using a strainer, throw the mixture into a second shaker. Repeat three or four times before pouring the cocktail into a tomato juice can filled with cubed ice. Garnish with a celery stick and a pickled onion.

(2.0 standard drinks* - 1.7 units per serve)


The DBA team have lots of exciting cocktail recipes for you to explore. Check out the full DBA recipe database now.

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(*One standard drink contains 8g of alcohol)

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