Puerto Maria Recipe

Puerto Maria Recipe
3 from 1 ratings
Fondly known in our ‘test bar’ as a Bloody Pirate, this rum-based Mary starts with Bacardi Gold and gets progressively more tropical from there: Puerto Rican-style sofrito lends body and heat to the tomato juice, while sweet-and-salty garnishes of fried plantain and chicharrones add crunch and heft to what is truly ‘a breakfast in a glass’.
Servings
1
servings
Ingredients
  • 1 1/2 ounce bacardi gold rum
  • 5 ounce bloody mary mix
  • fried plantains
  • chicharrones
  • 1 gallon tomato juice
  • 4 cup cooked puerto rican style sofrito
  • 1 cup lemon juice
  • 1/3 cup hot sauce
  • salt and black pepper to taste
  • 2 large spanish onion
  • 2 medium green bell pepper or cubanelle
  • 1 head garlic
  • 1 bunch cilantro
  • 1 bunch culantro
  • 6 6 ajies dulces
Directions
  1. Combine all ingredients in a mixing glass. Add ice and lightly shake. Pour into highball glass and garnish with a fried plantain and chicharrones.
  2. Method: Combine all ingredients in a food processor with a tablespoon of olive oil. Puree to a smooth paste. Season with salt and pepper. Place in a medium sauce pan over low heat and cook stirring occasionally for 30-45 minutes until fragrant and flavors meld.