New England Bloody Mary Cocktail

A dose of Clamato juice and garnish from the sea makes for a very New England version of this favorite cocktail.

Course Friday Cocktails

Cuisine American

Keyword bloody mary, cocktails, drinks, new england, shrimp

Prep Time 10

Total Time 10

Servings Cocktails

Calories 169kcal

Author Creative Culinary

Ingredients

For the Shrimp

12 large shrimp
2 Tbsp butter
1/2-1 teaspoon Tony Chachere's Original Creole Seasoning see Notes

For the New England Bloody Mary Mix (Makes enough for 4 cocktails)

One can 11.5 oz. V8 juice
One can 5.5 oz. Clamato juice,
1 oz. fresh lemon juice
5 dashes Worcestershire sauce
1 Tbsp. horseradish
3 pinches black pepper
3 pinches salt

For each Cocktail

1.5 oz. Vodka
3 oz New England Bloody Mary Mix
3 Shrimp
1 lemon wedge
1 Celery spear optional

Instructions

For the Shrimp
Preheat grill.
Clean the shrimp leaving just the very end of the tail section attached and put into a bowl.
Melt the butter; then pour the butter and seafood seasoning into bowl on top of shrimp and mix quickly. If the shrimp are cold the butter will start to clump up but that's OK.
Grill the shrimp over medium high heat approximately 2 minutes per side, just until pink and cooked through.
To Make the Cocktail
Fill a cocktail shaker with ice. Add the vodka and Bloody Mary mix and shake until ice cold.
Strain into a Collins glass filled with ice.
Garnish each glass with 3 shrimp, a lemon wedge, and a celery spear (optional).

Notes

I found that the Tony Chachere's Original Creole Seasoning was a bit spicier than Old Bay Seafood Seasoning which I tried first. If you can't locate it, use the Old Bay.

I didn't want this cocktail to be hot per se...but if you like yours spicier no matter which seasoning you use, hit the cocktail with a couple of drops of hot sauce, that should do the trick!

Nutrition