Seacoast Bloody Mary

It’s not called a Seacoast Bloody Mary simply because it’s garnished with a fresh jumbo shrimp!  This hot and spicy cocktail has a special ingredient that  is a refreshing change from the ordinary – Clamato juice. Clamato juice is a spiced blend of tomato and clam juice and is the key ingredient for making the well-known Bloody Ceasar cocktail.  My take on the theme heats things up and is a great drink to make for a special brunch and even acts as an appetizer with it’s celery and shrimp garnish. For another perfect flavor match with this – serve blue cheese and crackers alongside.

Seacoast Bloody Mary Cocktail Recipe (makes 7  8oz. drinks – one large pitcher)

• 42 ounces Clamato juice
• 10 1/2 ounces pepper vodka (Absolut Peppar vodka is a good one)
• 7 teaspoons ground horseradish (NOT prepared horseradish)
• 1 tablespoon Tabasco  sauce
• 1 tablespoon Worcestershire sauce
• 1/2  teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• 7 jumbo shrimp, cooked and chilled, tail shell left on
• 1 tablespoon fresh lemon juice
• 1 lemon, cut into wedges
• 7 ribs celery

Directions:

Well in advance of serving, cook the peeled and cleaned shrimp in enough simmering water to cover. Simmer just for a few minutes, or until the shrimp have lost their translucency and start to curl inward.  Drain and squeeze the juice from the 1/2 lemon all over the shrimp.

Grind some fresh black pepper on top, toss the shrimp and put, covered, in the refrigerator until well chilled (at least an hour).

At least an hour before planning to serve:  combine the juice, vodka, horseradish, Tabasco, Worcestershire, celery salt and black pepper in a large pitcher.  Stir well to combine and chill.

To serve, place a rib of celery and 5-6 ice cubes in a tall glass. Add the well-stirred cocktail mixture to the glass, then a wedge of lemon and a shrimp to the rim.  Enjoy!