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A Thai-inspired Bloody Mary with peanut butter and a kick of salty heat? Bring on brunch.
About the cocktail
Diehard sweet-tooths need not apply here. But for all our salt baes? You’re in for a treat. Nothing says ‘snack in a glass’ quite like a salty sipper stacked with fresh garnishes and a spicy kick. With the rise of the briny, pickle-y and umami cocktails seriously hitting their stride of late, we figured there was room for another punchy number to have its time in the sun. Without further ado, we give you the nutty, herbaceous and salty, Satay Mary cocktail. Or, as we like to think of it, a Thai-inspired Bloody Mary. Arguably the brunch cocktail to outdo all brunch cocktails, the Bloody Mary is worth its weight in salt, especially for those lazy weekends at home or long lunches with pals. Not to mention it delivers a very aesthetically pleasing pic. If you’re game for other riffs, there’s always the Bloody Caesar, a Canadian take with Clamato, tangy pickle juice and Tabasco for heat. And if we’re talkin’ salty, we can’t forget the beautifully briny Pickletini or tangy Salt & Vinegar Martini. But we digress. This cocktail is brimming with moreish, savoury tomato, coriander and Thai-influenced satay flavours, rounded out by a tangy lemon hit and spicy Sriracha sauce. The savoury elements come from Worcestershire sauce and Maggi Seasoning for that salty edge, finished with a fresh celery stick, sprig of coriander and sprinkling of nuts on top for good measure. Not only does it taste incredible, but the garnishes can also really work the camera – as all good cocktails should.
Ingredients
45mL vodka 1 tbsp smooth peanut butter 10mL Worcestershire sauce 10mL lemon juice 100mL tomato juice 2 dashes Maggi Seasoning Pinch salt and pepper 1 barspoon sriracha Glass: highball Garnish: celery stick, coriander sprig and nuts
Method
Add all ingredients to a cocktail shaker Stir them until the peanut butter is mixed through and emulsified Add cubed ice, and stir again to combine and slightly chill Strain into the glass over fresh cubed ice Finish with a stick of celery, coriander and a sprinkle of nuts on top
Dan’s top tips
Our master mixologists, who write and test all our recipes, have created a ‘so crazy it works’ cocktail with peanut butter at its core. With that in mind, the real trick here lies in nailing the emulsification (mixing). To capture the desired smooth, velvety texture, ensure you stir the ingredients thoroughly before adding the ice to avoid a greasy surface. Vodka forms the neutral base, but curious DIY barkeeps can easily substitute mezcal for some smokiness, gin for herbaceous depth, or even baiju for a funkier edge. Or play with the flavours by subbing out straight vodka for a celery and salt vodka, or you could even add a dash of celery bitters for some added oomph or try to hunt down some Sriracha bitters to bring some extra heat. The crowning glory? Garnish boldly. Think pickled veggies, a classic celery stalk (great for stirring), or even go all out with some skewered satay chicken, and you’ve got a savoury cocktail-snack hybrid that defies expectations in the most delicious way. Brunch, anyone?
image credits: Shelley Horan (photography), Bridget Wald (styling)
