Primo Mary
- Author
- Christian Leue
- Servings
- Makes 1 drink
- Category
- Drink
Ingredients
- 24 ounces of tomato juice
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh lime juice
- 2 Tbsp prepared horseradish*
- 2 tsp, or more, Primonition hot sauce
- 2 tsp Blue Grass N12, finely ground
- 1 Tbsp of your favorite pickle brine
- 2 Tbsp Worcestershire sauce
- Cornichons
- Sweet pickled onions or onions monegasque
- Celery stalks
- Pickled biquinho peppers
- Pickled green beans
- 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)
- Ice
- Garnishes
Directions
- 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.