This pairing can indubitably claim to be the greatest of all time

The rapturous spirit of adventure in a glass, this Bloody Mary pays homage to Captain James Cook and his seafaring goat.

We've pilfered some 18th century flavours for our cocktail straight from the plentiful ship's provisions which Cook packed on board for his epic journeys circumnavigating the globe.

Broken Clock's quintessentially English vodka is made using subtle Georgian era botanicals giving it a full bodied and characterful taste which makes it the perfect base for this complex Bloody Mary.

To stave off any risk of scurvy we've added a splash of sauerkraut brine to the fresh pressed tomato juice and as Cook liked to keep his crew well-fortified, we've also thrown in a dash of aged port for richness of flavour and to help you find your sea-legs too.

Captain Cook didn't go to sea without the ship's trusty milch goat and so our cocktail is topped with a float of deliciously tangy goat's cheese espuma with sea salt.

As well as making for a creamy and cooling accompaniment to this spicy concoction, the velvety foam anchors itself to the inside of the glass as you navigate your way through this eye-catching libation.

244 years ago, Captain Cook set off from Plymouth on his final fated journey aboard the HMS Resolution and to ensure our Sunday brunch is fit for the captain's table we have paired our drink with a sandwich straight from the ship's galley; a stack of succulent salt beef, a healthy helping of sauerkraut and a dollop of English wholegrain mustard to remind you of home on your lingering voyage at sea.


40 ml Broken Clock Vodka
10 ml 10 Year Old Tawny Port
10 ml Fresh Sauerkraut Brine
15 ml Lemon Juice
120 ml Fresh Pressed Tomato Juice
6 Dashes Tabasco
6 Dashes Worcestershire Sauce
1 Pinch Sugar

For the espuma: (6 servings)

We use three types of goats cheese for the espuma on our cocktail; ripe and gooey Sinodun Hill from Oxfordshire, crumbly Old Ford from Somerset and tangy Neal's Yard Creamery goat's curd.

200 g Cheese
100 ml Double Cream
100 ml Soured Cream
10 g Chopped Thyme
Pinch Sea Salt
Pinch Black Pepper


Thoroughly stir the cocktail ingredients in a mixing glass and then pour into a tall glass with a single iceberg-like ice cube.

Combine the espuma ingredients in a blender and float them on the cocktail using a whipped cream syphon.