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Restaurants›St. Augustine Seafood Company›Shipwreck Bloody Mary Recipe

Shipwreck Bloody Mary Recipe

Name: St. Augustine Seafood Companys Shipwreck Bloody Mary Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz vodka; 4 oz tomato juice; 0.5 oz fresh lemon juice; 0.5 tsp prepared horseradish; 3 dashes Worcestershire sauce; 2 dashes hot sauce (such as Tabasco); 1 tsp celery salt; 4 turns freshly ground black pepper; 0.25 tsp smoked paprika; 0.5 tsp olive brine (from jarred olives); 1 cup ice cubes; 1 tbs coarse sea salt or celery salt (for rim); 0.25 tsp smoked paprika (for rim); 1 piece lemon wedge (for rim and garnish); 1 piece celery stalk; 2 piece cocktail pick (for skewering garnish olives or pickles); 3 piece green olives (pitted); 1 piece cornichon or dill pickle spear; 1 piece crispy bacon strip (optional)

Inspired by St. Augustine Seafood Company

Time10m

Serves1

Make Shipwreck Bloody Mary Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

2 oz vodka

4 oz tomato juice

1/2 oz fresh lemon juice

1/2 tsp prepared horseradish

3 dashes Original Worcestershire Sauce

2 dashes hot sauce (such as Tabasco)

1 tsp celery salt

4 turns freshly ground black pepper

1/4 tsp Smoked paprika

1/2 tsp olive brine (from jarred olives)

1 cup ice cubes

Garnish & Rim

1 tbs coarse sea salt or celery salt (for rim)

1/4 tsp smoked paprika (for rim)

1 piece lemon wedge (for rim and garnish)

1 piece celery stalk

2 piece cocktail pick (for skewering garnish olives or pickles)

3 piece green olives (pitted)

1 piece cornichon or dill pickle spear

1 piece crispy bacon strip (optional)

Method

Prep

Prepare rim

On a small plate combine the coarse sea salt (or celery salt) and smoked paprika. Rub the lemon wedge around the rim of a highball or pint glass to moisten, then dip the rim into the salt-paprika mix and twist to coat evenly.

Chill glass (optional)

If desired, place the rimmed glass in the freezer for 5–10 minutes while you mix the cocktail so it stays cold longer.

Mixing

Combine ingredients

In a cocktail shaker or large mixing glass, add vodka, tomato juice, fresh lemon juice, prepared horseradish, Worcestershire sauce, hot sauce, olive brine, celery salt, smoked paprika and a few generous twists of freshly ground black pepper.

Add ice and stir

Add the ice cubes to the shaker or mixing glass. Stir gently but thoroughly for 20–30 seconds to chill and slightly dilute the mixture (do not vigorously shake — a Bloody Mary is traditionally stirred to preserve texture).

Taste and adjust

Taste a small spoonful and adjust seasoning: add another dash of hot sauce for heat, more Worcestershire for umami, extra lemon for brightness, or a pinch more celery salt if needed.

Serve & Garnish

Strain and serve

Fill the prepared glass with fresh ice (if you chilled the glass, remove from freezer and add fresh ice). Strain the mixed Bloody Mary into the glass over the ice.

Skewer garnishes

Thread the green olives and cornichon (and bacon strip if using) onto cocktail picks. Place the pick(s) across the glass rim or rest inside the drink. Add the celery stalk upright as a stirrer and finish with a lemon wedge.

Final touch

Grind a bit more black pepper on top and, if desired, sprinkle a tiny pinch of smoked paprika over the surface. Serve immediately with a straw and a napkin.