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Recipe Detail Page
Moonshine Mary
Summer 2023
Pre-batching your cocktail mix is a pro move that’ll save time later. After spending some time getting chummy in the fridge, the mix is cold (as it should be) and tastes less like a bunch of different condiments and more like the delicious sum of its parts. Moonshine has a vegetal flavour that works like a charm in a Mary (and in Caesars, too) and might even be a better mixer than vodka. You can also pour effortless non-alcoholic versions by leaving the liquor out of the jug until you’re ready to assemble.
Makes 10 to 12 cocktails
1. In a large pitcher, stir together 4 cups (1 L) tomato juice, 1/4 cup (60 mL) pepperoncini brine (or pickled jalapeño brine), 1/4 cup (60 mL) dill pickle brine, 2 tbsp (30 mL) Worcestershire sauce, 2 tsp (10 mL) Tabasco sauce and the juice of 1 medium lemon. Cover and refrigerate until chilled.
2. When ready to serve, rim several tall glasses with salt and fill with ice. Add 1 1/2 oz moonshine or white whisky to each, then top with tomato mixture. Garnish drinks with celery sticks, dill pickles, lemon wedges, pickled chilies or peppers and grindings of coarse black pepper.
Makes 10 to 12 cocktails