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24 ounces of tomato juice
3 Tbsp fresh lemon juice
3 Tbsp fresh lime juice
2 Tbsp prepared horseradish*
1 Tbsp of your favorite pickle brine
2 Tbsp Worcestershire sauce
Sweet pickled onions or onions monegasque
Pickled biquinho peppers
Lemon wedges, charred over a flame and dusted with Blue Grass N12
2.5 ounces of Primo Mary Mix
1 ounce vodka (I prefer Russian Standard Gold)
Combine all ingredients and stir until well mixed. Refrigerate until chilled (overnight is fine, and it will keep for a few days at least) and then taste and adjust seasoning. It should be on the salty side. Makes enough for 12 small cocktails or 6 large ones.
To make the lemon wedges, slice a lemon into wedges, sprinkle with a touch of salt, then broil until blackened in spots. Sprinkle with a bit of Blue Grass and allow them to cool.
Peel the celery stalks, removing any tough fibers, and cut them into short and thin batons. Lightly salt them if you like.
Remove any stalks from the pickled beans.
Place a cornichon, pickled onion, and biquinho pepper on a small skewer or toothpick.
Add the the mix and vodka to a mixing glass filled with good ice and stir until ice cold. Strain into a small glass filled with fresh ice and add your garnishes. Cheers!
If you prefer a larger drink, double the quantities, serve in a pint glass, and double garnish.
‡ Feel free to also use a decent commercial mix like Zing-Zang if you prefer. Just add a bit of Primonition!
* Horseradish is very easy to prepare and keeps for weeks in the fridge. Just mix finely grated fresh horseradish with a big pinch of salt, a splash of vinegar, and just enough water to make a paste.
Food images and recipe © Christian Leue.
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