Malibu Mary

Cookbook

Malibu Mary

Serves 6

This recipe comes from a friend, Dr. John Hertz, who likes to mix up a batch of this deliciously spicy Bloody Mary-like drink for a fantastic brunch beverage. This is a virgin Malibu Mary, but for the industrial strength version, add vodka to taste.

One 32-ounce jar Clamato juice
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
3 tablespoons medium picante sauce,
or to taste (I use the Pace brand;
use your favorite variety)
2-1/2 teaspoons white horseradish
2-1/2 teaspoons celery salt
Pepper to taste

Garnish:
10 to 12 sweet cherry peppers
(I use the Mezzetta's brand available in California)

1. Combine all ingredients in a pitcher. Stir well, cover, and chill until ready to serve.

2. Pour over ice into tall glasses, add a sweet cherry pepper or two to each, and serve.

Variations:

If you can't find Clamato juice, substitute vegetable juice cocktail.
For a spicier version use hot picante sauce.
Vodka can be added to taste.

Cook Note:
Select oranges that are firm and heavy for their size and free of soft spots or wrinkles. Brown streaks on the skin of the orange have no bearing on the quality. Oranges do not ripen after harvest, and some green color on the skin does not necessarily mean the fruit is unripe. Oranges can be kept at room temperature for a few days but are best stored in the refrigerator where they will keep for weeks without significant nutrient loss. Oranges are excellent sources of vitamin C, potassium, and vitamin A.

Do-Ahead Prep:
The drink can be prepared 1 to 2 days in advance and stored in a covered container in the refrigerator.

Buy the Book!

Entertaining Light & Easy
By Laurie Burrows Grad
Simon & Schuster, 1998
Hardback: $25.00
ISBN: 0-684-82714X
Recipe reprinted by permission.