Savory Bloody Mary Recipe and Garnish Ideas
Add a kick to homemade brunch with a delicious Bloody Mary, the popular breakfast cocktail made from vodka, tomato juice and spices and sauces like Worcestershire, Tabasco, horseradish, celery salt and cayenne pepper. Get started with the classic Bloody Mary recipe below, then experiment with different add-ins and garnishes for a recipe that is truly your own.
Savory Bloody Mary Recipe
Line the rim of a 16 oz. pint glass with DaVinci Gourmet Habanero Syrup, then dip in celery salt. Fill glass with ice, add 2 oz. of Vodka and DaVinci Gourmet Habanero Syrup. Fill to the top with Island Oasis Bloody Mary Mix. Garnish as desired and serve!
Garnishes are an absolute must for Bloody Marys. The most common garnishes include celery stalks, dill pickle spears, lemon or lime wedges, olives, cheese cubes and pepperoni sticks. Some turn garnishing a Bloody Mary into an art form, adding fixings like pickled asparagus, roasted garlic and even appetizers like jalapeno poppers, hamburger sliders or popcorn shrimp. Try the recipe below for a tasty garnish to take your homemade Bloody Mary to the next level.
Grilled Coconut Shrimp Kebabs
1/2 cup DaVinci Gourmet Classic Coconut Syrup
36 medium shrimp, peeled and deveined (roughly 3/4 lb.)
juice and zest of 1 lime
1 clove garlic, minced or pressed
1 teaspoon fresh chopped ginger
pinch of chili flakes
salt and freshly ground black pepper
1/4 cup shredded coconut, toasted
1-2 teaspoons chopped fresh cilantro
18 small bamboo skewers
Soak the bamboo skewers in water while preparing the glaze. In a large bowl, combine the Coconut syrup, lime zest and juice, garlic, ginger and chili flakes. Mix in the shrimp and let marinate for 30 minutes. Thread the shrimp onto the soaked skewers. Season with salt and pepper to taste. Grill skewers over medium high coals for 2-3 minutes on each side, while regularly brushing with any remaining glaze. When the shrimp are cooked through, remove from the heat and sprinkle with toasted coconut and freshly chopped cilantro. Serve hot or cold.