Jamaican Me Crazy Bloody Mary
March 2007
Rum, pineapple and coconut flavors shake up the quintessential brunch cocktail, the Bloody Mary.
Makes: 1 servings
Prep: 5 mins
- Make the Original Bloody Mary recipe, replacing the vodka with rum and reducing the tomato juice to 3 ounces. Add 1-1/2 ounces pineapple juice, 2 teaspoons coconut cream, 1 teaspoon hoisin sauce (found in the Asian foods aisle), 2 teaspoons simple syrup (equal parts sugar dissolved in water), and grated horseradish and celery salt to taste. Garnish with pineapple wedges dipped in shredded coconut.