Cafe Cùil's Buckfast bloody Maìri. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. View image in fullscreen Cafe Cùil's Buckfast bloody Maìri. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. The good mixer Cocktails Cocktail of the week: Cafe Cùil’s Buckfast bloody Maìri – recipe The favourite spicy brunch cocktail gets a Scottish twist, complete with Buckfast and a slice of pickle for punch
Prefer the Guardian on Google T his is our take on the ultimate brunch cocktail, though of course we had to give it a Gaelic stamp of some kind, so have added a shot of Buckfast and renamed it Maìri. If you’re not familiar, Buckfast is a sweet tonic wine, apparently known for its “healing” properties, made in Devon by Benedictine monks, but that has been adopted by the Scots as our own.
1 tsp capers , drained and very finely chopped 1 pickled gherkin , drained and very finely chopped 1 tsp celery salt , or sea salt 1 tbsp sriracha 1 tbsp soy sauce 1 tsp wholegrain mustard 75ml tomato juice 1 tsp sea salt 1 tsp paprika 50ml gin – we use Raasay 25ml Buckfast tonic wine
To garnish 1 lemon slice 2 green olives 1 slice pickle
First, make the spicy tomato mix. Put the capers, gherkins, celery salt, sriracha, soy sauce and mustard in a small bowl, stir thoroughly, then add the tomato juice.
Mix the sea salt and paprika on a small plate. Wet the rim of a tall glass, then roll it around in the salt and paprika mix, to coat.
Fill the glass with ice, pour in the gin and Buckfast, then top with the tomato mix. Stir well with a long spoon, top with the lemon slice, olives and pickle, and serve.
Clare Coghill, chef-owner, Café Cùil , Isle of Skye