1 hour OR LESS
Marukan Spicy Bloody Mary with Pickled Shrimp, Cherry Tomatoes and Peas
A bold, savory twist on a classic cocktail.
INSTRUCTIONS
Quick Pickled Shrimp:
Combine all ingredients in a small jar or bowl. Cover and refrigerate for at least 1 hour. Skewer for garnish.
Pickled Cherry Tomatoes:
Bring vinegar, water, salt, and sugar to a boil. Pour over tomatoes, garlic, and herbs in a heat-safe jar. Cool, then refrigerate.
Quick Pickled Snap Peas:
Bring a small pot of water to a boil and have a bowl with ice water standing by. Blanch the peas for 30 – 45 seconds then immediately transfer to the ice bath with a slotted spoon. Drain and pat dry.
Bring vinegar, water, garlic, mustard seeds, red pepper flakes, and peppercorns to a simmer.
Place the peas in a clean jar and pour the brine over. Let sit for 30 minutes at room temperature or refrigerate for up to a week.
Assemble Your Bloody Mary:
In a pitcher, combine all Bloody Mary mix ingredients and stir well. Taste and adjust seasonings.
Dip the rim of the glasses in lime juice then in the chili lime salt to rim the edges. Fill glasses with ice and pour in Bloody Mary mix.
Skewer your pickled shrimp, tomatoes, and peas on cocktail picks or bamboo skewers.
Garnish each drink with a celery stalk, a lemon wedge, and a loaded skewer.
Tips:
- Add a splash of pickle brine from any of your pickled elements for even more punch.
- Use chilled vodka and mix to keep drinks crisp and cold.
- Make everything a day in advance—the flavors only get better.
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