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
2/3 cup Bloody Mary mix (our own recipe is below)
2-3 ounces vodka
Celery stalk, green onion (scallion) or fennel stalk
Dill pickle or cucumber spear, halved
Crisp bacon strip
Cocktail pick: olive, cocktail onion, cheese cube, etc.
2/3 cup top-quality tomato juice (our favorite is Knudsen’s)
1 teaspoon prepared horseradish
6 shakes hot sauce (or chipotle hot sauce)
1 teaspoon Worcestershire sauce
Juice of 1/2 large lime or medium lemon (about 1 tablespoon)
1/8 teaspoon celery salt*
1/8 teaspoon freshly-ground black pepper
Optional: fresh dill
THE NIBBLE’s Bloody Mary Mix Ingredients
Ingredients For Cocktail Pick
Go to the nearest olive bar for the olives and cocktail onions. It may also have gherkins and peppadews.
Cheddar cube (we use Beecher’s Flagship (aged Cheddar)
*If you only have celery seed, you can make your own celery salt with the recipe that follows.
RECIPE: CELERY SALT
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.