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Puerto Maria Recipe


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’.


  • 1 1/2 Ounce Bacardi Gold rum
  • 5 Ounces Bloody Mary Mix
  • fried plantains
  • chicharrones

Bloody Mary Mix

  • 1 Gallon tomato juice
  • 4 Cups cooked Puerto Rican style sofrito
  • 1 Cup lemon juice
  • 1/3 Cup hot sauce
  • salt and black pepper to taste

Puerto Rican-Style Sofrito

  • 2 large Spanish onion
  • 2 medium green bell pepper or cubanelle
  • 1 head garlic
  • 1 bunch cilantro
  • 1 bunch culantro
  • 6 6 ajies dulces


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

Bloody Mary Mix

Puerto Rican-Style Sofrito

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.