Fisherman’s Blood Recipe

Fisherman’s Blood Recipe
Staff Writer

Renaissance Hotels

Inspired by a stroll from the famed Ferry Building (and its collection of top-notch food stands) to Fisherman’s Wharf, where the fog rolls in off the bay, Fisherman’s Blood brings the indelible flavors of the sea and the city’s heritage as one of America’s most exciting cocktail cities into your glass with house-infused horseradish-peppercorn vodka and our own briny Clamato juice.

Ingredients

  • 1 1/2  Ounce  Horseradish vodka
  • 3  Ounces  Clamato-watre mix
  • 1/2  Ounce  lemon juice
  • 2 dashes Tabasco
  • pickled cherry tomato

Directions

Method: Combine ingredients in a mixing glass.  Add ice, and shake gently. Rim specialty/tulip glass with mixture of salt, pepper, mustard powder and Old Bay. Pour drink into glass.  Garnish with a pickled cherry tomato.

Horseradish vodka: Using a microplane, shave 4 oz. horseradish into an empty gallon-size container; add a bottle of vodka and white peppercorns.  Allow to steep for 48 hours.  Remove horseradish and peppercorns

Clamato-Water Mix: Blanch tomatoes and peel.  Allow to simmer for 5 minutes.  Quarter the tomatoes and add a small amount of water and blend.  Strain out any solids. To the remaining liquids,  add half the amount of clam juice.  Add a spoonful of malt vinegar and ¼ teaspoon of salt and pepper each or to taste.   Blend thoroughly.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Carbohydrate, by difference
20g
15%
Protein
3g
7%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
16mg
2%
Fiber, total dietary
1g
4%
Folate, total
59µg
15%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
41mg
6%
Selenium, Se
8µg
15%
Sodium, Na
300mg
20%
Water
99g
4%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.