Hula's Bloody Maui Recipe

In a medium bowl or container, combine 1 cup tomato juice, 2 tablespoons fresh lime juice and 2 tablespoons pineapple juice. Stir to blend.

Add 1 teaspoon prepared horseradish, 1 teaspoon Sriracha, 1 teaspoon soy sauce and 1 teaspoon Worcestershire sauce. Whisk until evenly incorporated.

Season the mix with 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust heat or acidity — add up to 1 additional teaspoon Sriracha for more heat or the optional 1 teaspoon pickle brine for tang.

Cover and chill the mix for at least 15 minutes to allow flavors to meld. This recipe makes roughly enough for 2 cocktails; use about 1/2 cup per drink.

Slice and pan-fry

Cut one 1/4-inch slice from a can of SPAM. Heat a small skillet over medium-high heat and add the SPAM slice. Fry 2–3 minutes per side until nicely browned and slightly crisp at the edges. Remove and drain briefly on paper towel.

Skewer and finish

Thread the fried SPAM slice onto a wooden skewer. Optionally squeeze a little lime over the SPAM and dust with a pinch of chili-lime seasoning or extra smoked paprika for brightness.

Prepare the glass: rub a lime wedge around the rim of a highball or pint glass. Combine 1 teaspoon coarse salt and 1 teaspoon chili-lime seasoning on a small plate; dip the glass rim into the mixture to coat (optional).

Fill the glass with about 1 cup of ice.

Pour 2 oz vodka over the ice, then add 1/2 cup (about 4 oz) of the chilled Bloody Maui mix. Stir gently with a bar spoon to combine.

Garnish with a celery stalk, a lime wedge on the rim, and place the SPAM skewer across or into the glass so the SPAM sits above the drink.

Serve immediately. If making multiple cocktails, scale the Bloody Maui mix and SPAM garnish accordingly.