THE STORY OF THE SPANISH PEARL
In 2006 dining and drinking pals Guy Perryman and Craig Mosely had an inspired moment at a sumptuous hotel overlooking Hong Kong harbour.
As a glass of gazpacho was served with a side of fresh oysters it suddenly seemed like a good idea to add ice and a shot of vodka and create a hybrid Bloody Mary. The waiter obliged and the “80 proof” gazpacho returned to the table and spontaneously oysters were flung into each of the glasses. Voila a new cocktail!!
Over a second glass of this hearty pleasure the conversation turned to a name. Bloody Oyster, Mexican Mary, Hong Kong High? Gazpacho is from Spain. And in such lush surroundings an oyster is a pearl and Hong Kong is nestled on the Pearl River Delta. Perfect. The Spanish Pearl an amorous aperitif was born.
SPANISH PEARL RECIPE
One litre tomato based vegetable juice
Half an onion
Half a capsicum
Two peeled cucumbers
Clove of garlic
Splash of olive oil
Shake of salt & pepper
Throw everything into a blender and blend into liquid. Pour into jug and refrigerate.
Prepare two (you should never drink a Spanish Pearl alone) chilled double shot size glasses.
In each glass a couple of cubes of ice, shot of quality vodka, top up with the chilled gazpacho, toss in a fresh natural oyster, add a swizzle stick and stir. Garnish with a slice of peeled cucumber. Presto – a Spanish Pearl.