Some of us have had more hangovers than we care to admit. The upside: This lends us to honing our expertise on rapid recovery. Not too long ago, I stumbled upon a little known fact: Cold, briny clams and oysters are a refreshing godsend after an, err, overzealous night.
So I decided to add my salty little friends to the Bloody Mary, a tactic Canadians have been using for quite a while now in their Bloody Caesar cocktail. With the addition of an oyster and a meaty grilled prawn, the drink blurs the line between meal and cocktail—which is perfect on those mornings when it seems equally important to be eating salty food and drinking brunchy beverages.
Although this Bloody Mary mix involves a long list of ingredients, they are all fairly easy to find.
It's important to make the mix ahead of time, which not only will allows the flavors to shine, but it will also be helpful if your state of mind doesn't extend itself to accurately measuring ingredients. You can keep a big batch of it in your fridge for up to five days.
The Ultimate Seafood Bloody MaryRecipe from the Tasting Table Test Kitchen
Yield: 1 cocktail, plus 2 quarts of Bloody Mary mix
Prep Time: 20 minutes
Cook Time: 10 minutes, plus 2 hours to infuse
Total Time: 30 minutes, plus 2 hours to infuse
For the Bloody Mary Mix:
¼ medium yellow onion, roughly chopped
1 teaspoon water
5 cups tomato juice
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce (such as Valentina or Tabasco)
2 teaspoons celery salt
¼ cup sherry vinegar
¾ cup horseradish
½ teaspoon sea salt
2 teaspoons freshly ground black pepper
½ cup clam juice
¼ cup fresh lime juice
¼ cup fresh lemon juice
For the Grilled Prawns:
1 head-on prawn per cocktail
Pinch kosher salt
For the Cocktail:
5 ounces Bloody Mary mix
2 ounces vodka
1 raw oyster, shucked
1 grilled prawn
1. Make the Bloody Mary mix: In a food processor, add the onion and water, and pulse until smooth.
2. In a large pitcher, combine the onion purée and the remaining ingredients, and stir. Refrigerate for at least 2 hours or overnight.
3. Make the grilled prawn(s): Place a grill pan over medium-high heat. Drizzle the prawn(s) with olive oil and sprinkle with salt. Grill, flipping occasionally, until bright pink and the meat is cooked through, 8 to 10 minutes.
4. Make the cocktail: Fill a tall glass with ice. Add the Bloody Mary mix and vodka, and tumble once. Drop in the oyster and garnish the edge of the glass with the grilled prawn. Then serve.
Grilled Radicchio Salad with Yogurt and Hazelnuts →
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