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’.
Combine all ingredients in a mixing glass. Add ice and lightly shake. Pour into highball glass and garnish with a fried plantain and chicharrones.
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.