Doc's Yucatan Bloody Mary Recipe

Season shrimp

Pat the shrimp dry with paper towels. Toss shrimp in a small bowl with kosher salt, smoked paprika and olive oil until evenly coated.

Cook shrimp

Heat a small skillet over medium-high heat. Add a teaspoon of oil if needed and sauté shrimp 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and let cool slightly.

Skewer shrimp

Thread the two cooked shrimp onto a cocktail skewer, leaving room for olives/bean if desired. Set aside to cool while assembling cocktail.

Rub the rim of a highball or pint glass with the lime wedge. Dip the rim into the celery salt or tajín spread on a small plate to coat evenly. Fill the glass with ice.

In a cocktail shaker or stirring glass filled with ice combine Deep Eddy Vodka (2 oz), Zing Zang Bloody Mary mix (5 oz), Yucatan Sauce (0.5 oz), fresh lime juice (0.5 oz), Worcestershire sauce (0.25 tsp), celery salt (0.25 tsp) and freshly ground black pepper (1 tsp).

Cap the shaker and roll or gently shake once to chill and integrate (about 5–10 seconds). Alternatively, stir briskly for 10–15 seconds if using a mixing glass.

Strain or pour the cocktail into the prepared ice-filled glass.

Place the pickled green bean and two olives on the cocktail skewer alongside or beneath the shrimp, balancing them for a stable presentation. Rest the skewer across the top of the glass or stand it upright as preferred.

Add the lime wedge to the rim or float it on the drink. Optionally add the celery stalk to the glass for extra presentation and aroma.

Serve immediately with a cocktail napkin and straw. Advise guest to squeeze lime into drink to taste.