Virgin Mary Recipe

Prepare rim

On a small plate, mix the zaatar and coarse salt until evenly combined. Rub the lemon wedge around the outer rim of a lowball or highball glass to wet it. Dip the glass rim into the zaatar-salt mixture and twist to coat evenly. Set the glass aside.

Place the pomegranate arils in a small bowl or on a plate for garnish. Chill the glass in the refrigerator for 5 minutes if desired.

In a mixing glass or cocktail shaker (without shaking vigorously), combine 1 cup tomato Clamato juice, 1/4 cup pomegranate juice, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon prepared horseradish, 1/4 teaspoon hot sauce, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Stir the mixture briskly with a bar spoon (or regular spoon) for about 15–20 seconds until thoroughly combined and slightly frothy. Taste and adjust seasoning: add up to 1/4 teaspoon more Worcestershire or hot sauce for depth/heat, or additional lemon juice in 1/2 teaspoon increments to brighten.

Fill the rimmed glass with about 1 cup of ice cubes (or to the desired level).

Strain or pour the Virgin Mary mixture over the ice in the prepared glass.

Garnish with 1 tablespoon pomegranate arils dropped on top and a celery stalk placed upright in the glass if using. Optionally squeeze the reserved lemon wedge over the drink for an extra burst of acidity, then discard or place wedge on the rim.

Serve immediately with a short stirring stick so the guest can re-mix if the spices settle.