We found this Fully Loaded Bloody Mary at The Wayfarer, in the heart of New York City.
Because it features both bacon and shrimp garnishes, and because February 29th is National Surf & Turf Day (January 1st is National Bloody Mary Day), we’ve renamed it the Surf & Turf Bloody Mary. There are so many nibbles in the drink that it could also be called the Appetizer Mary.
To add even more taste consider flavored vodka: bacon, cucumber, lemon or lime. We also use chipotle hot sauce instead of the standard heat.
If you prefer other clear spirits to vodka, make a Bloody Caesar with gin or a Bloody Maria with tequila.
And, you can vary the surf and turf: Instead of the bacon strip and “appetizer” cocktail pick, substitute a cocktail pick of steak cubes. Any other meat or poultry from the “turf” also works.
We have quite a few additional options below.
THE SURF & TURF BLOODY MARY
Ingredients Per Drink
Go to the nearest olive bar for the olives and cocktail onions. It may also have gherkins and peppadews.
You can buy celery salt, but homemade, without the caking agents, is so much better. We use celery seed far more often than celery salt, so it’s also fresher than a pre-ground, pre-bottled version. And it’s so easy.
Top: The Surf & Turf Bloody Mary at The Wayfarer | NYC. Second: The classic lobster tail and fillet mignon from Mackenzie Ltd. Third and Fourth: Switching the lobster for crab legs or shrimp at Ruth’s Chris Steak House.
1. SIFT the celery seed and salt together, into a bowl. Add the combined seasoning to a food processor or spice grinder. You can use a coffee grinder, but first grind white rice in it to eliminate the coffee particles.
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