Restaurants›Otto’s High Dive›Adobo Bloody Mary Recipe

Adobo Bloody Mary Recipe

Inspired by Otto’s High Dive
Time45m
Serves2

Argentinian Red Shrimp and an Oyster on the Half Shell.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Adobo Bloody Mary Mix

For the Garnish

Method

To Prepare the Adobo Bloody Mary Mix

1

Combine Ingredients

In a large mixing bowl or pitcher, combine the tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, ground black pepper, adobo seasoning, and horseradish. Stir well until all ingredients are thoroughly mixed.

2

Taste and Adjust

Taste the mix and adjust the seasoning if necessary, adding more hot sauce or adobo seasoning according to your preference.

3

Chill

Refrigerate the Bloody Mary mix for at least 30 minutes to allow the flavors to meld.

To Assemble the Drink

4

Prepare Shrimp

If desired, lightly poach the Argentinian red shrimp in boiling water for 1-2 minutes until they turn pink and opaque. Remove and let cool.

5

Prepare Oyster

Shuck the oyster and place it on the half shell, keeping it chilled until ready to serve.

6

Serve

Fill a glass with ice and pour the chilled Adobo Bloody Mary mix over the ice. Garnish with the poached Argentinian red shrimp, the oyster on the half shell, a celery stalk, and lemon wedges. Add pickled vegetables if desired.