Luau Bloody Mary

Luau Bloody Mary
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In the United States, the Bloody Mary is a common "Hair of the dog" drink, reputed by some to cure hangovers due to its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). Its reputation as a restorative beverage contributes to the popularity of the Bloody Mary in the morning and early afternoon, especially with brunch.

The origin of the name Bloody Mary is unknown, however the story that I like is that of a waitress named Mary who worked at a Chicago bar called the "Bucket of Blood "named it. But nobody really knows for sure.

I have had many versions of this popular drink, with and without alcohol. Actually I think the bloody mary stands on its own without alcohol. 

It's only natural to add local ingredients to this luau drink if you live in Hawaii. Things like Tahitian lime juice, local sushi grade ahi tuna, speared on a bamboo stick with a couple of slices of pickled ginger between it and a large Kauai cooked shrimp. Topped off with a coating of Furikake on the rim of the glasses.

Here's my recipe for a Luau Bloody Mary:

Luau Bloody Mary

Ingredients:
1/4 cup Nori Komi Furikake*

Ice cubes
2 cups tomato juice
1 tablespoon fresh Tahitian lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1 teaspoon prepared horseradish

1 teaspoon soy sauce
1 teaspoon Tabasco sauce,
   or Momoya Kimchee Spicy Chili Sauce*
Salt & freshly ground black pepper to taste

2 bamboo swizzle sticks
2 ounces vodka, chilled in the freezer (optional)

Garnish:

2 celery ribs from the heart, including leaves

2 slices of sushi grade Ahi tuna, speared on two bamboo swizzle sticks
4 slices of pickled ginger

2 large cooked and peeled Hawaii shrimp, speared on the same bamboo swizzle sticks

Dried dill

Spicy Kimchee Sauce

Procedure:
Rub a fresh lime wedge around the rim of 2 tall glasses. Sprinkle the Furikake on a small plate. Turn the glasses over and rub the rim of the glasses into the Furikake to coat the rim. Carefully fill the glasses with ice cubes. Combine remaining ingredients in a large jar or pitcher, stir, or shake, and pour over the ice. Garnish with the celery ribs, tuna, pickled ginger slices, and shrimp. Sprinkle with dill. Serve at once.

Makes 2 servings. 

Note: Add a splash of your favorite vodka if you must, but it's really not necessary!

*Nori Komi Furikake is made up mostly of roasted sesame seeds, dried nori seaweed, and other seasonings, found locally on Moloka'i at Friendly Market, in the Asian section.

*Tabasco sauce is traditional, but try a splash of Momoya Kimchee Spicy Chili Sauce instead. Available at Friendly Market on Moloka'i or in the Asian section of most grocery stores.