Bloody Mariner
The Bloody Mariner is a bold, seafood-inspired twist on the classic Bloody Mary. With smoky mezcal, fresh tomatillo, and a kick of Yucatán-style hot sauce, it’s topped with crispy tempura soft shell crab and seaweed salad for a cocktail that doubles as an appetizer.
- 2 oz mezcal (optional)
- 1 small tomatillo
- 1.5 oz tomato juice
- .5 oz lemon juice
- 1 pinch celery salt
- 2 tempura soft shell crabs
- 2 cocktail onions
- 2 toothpicks
- Seaweed salad
- Yucatán-style black hot sauce
- Old Bay seasoning or black lava sea salt
First, rim a martini glass with old bay or black lava sea salt. Next, remove the husk and stem spot of the tomatillo and wash thoroughly. Cut the tomatillo in half and blend. Cook and halve both soft shell crabs. Carefully place each portion of the crab inside the martini glass with the legs facing upwards. Fill a shaker or glass with ice and combine the blended tomatillo, tomato juice, lemon juice, celery salt and hot sauce to taste. Stir for about 15 seconds and slowly strain into the martini glass. Place a cocktail onion on the end of each toothpick and garnish. Top with seaweed salad and enjoy.
First, rim a martini glass with old bay or black lava sea salt. Next, remove the husk and stem spot of the tomatillo and wash thoroughly. Cut the tomatillo in half and blend. Cook and halve both soft shell crabs. Carefully place each portion of the crab inside the martini glass with the legs facing upwards. Fill a shaker or glass with ice and combine the blended tomatillo, tomato juice, lemon juice, celery salt and hot sauce to taste. Stir for about 15 seconds and slowly strain into the martini glass. Place a cocktail onion on the end of each toothpick and garnish. Top with seaweed salad and enjoy.