here you will do well to linger; here our highest good is pleasure”

Please enter your birthdate

Sorry, you are too young to enter this site
By entering our website you are agreeing to our terms&conditions, privacy and cookies policy. This site is for personal use by persons who are lawfully permitted to purchase and consume alcoholic beverages in their country of access. Please enjoy Broken Clock responsibly.

Sunday Brunch

March 1, 2020

Brunch is often considered to be the thinking man’s breakfast and of course this well considered meal wouldn’t be complete without a Bloody Mary.

This weekend’s Sunday Brunch cocktail comes from the knowledgeable team at the 5-star Athenaeum Hotel & Residences in London.

Greek mythology says that Athena was the goddess of wisdom, so much so that she had an owl - the wisest of birds - as a companion.

Indeed this impeccably thought-through recipe from bartender Alessandro Di Giacomo was good enough to make it to the last three finalists of the Bloody Mary Challenge 2020 which was sponsored by Broken Clock.

Alessandro and his equally perspicacious bar manager Giovanni Castorina, both hark from the ancient island of Sicily, a popular destination for Georgian Englishmen during their Grand Tours of Europe in the 18th century.

These epic journeys were a right of passage for young men from affluent British families and the trip was itself a quest for intellectual enlightenment.

As well as returning with an understanding of classical culture and history these gentlemen also returned with a taste for new Mediterranean culinary flavours and botanicals such as the olive, bay leaf and citrus fruit, all of which feature in this recipe.


30 ml Broken Clock Vodka
100 ml Fresh Tomato Juice
20 ml Tapatio Tequila
10 ml Fresh Lemon Juice
25 ml Mary Mix (Black Pepper, Honey, Tabasco Worcestershire, Celery Salt, Chinese Five Spice and Bayleaf)

Brioche Crostino
Olive Pâté
Rosemary Sprig
Slice Cucumber
Drop Olive Oil


Combine the ingredients in a Boston tin and “throw” the cocktail 5-6 times using a second tin until thoroughly mixed.

Pour over ice into a highball glass, add the rosemary and cucumber and build the garnish by adding a spoon of the pâté into the crostini along with a drop of oil. Ingenious!