Vuelve a la Vida
Thomas J. Story
This mocktail’s name translates to “come back to life” and is a common hangover cure. Think of it as a bloody Mary, minus the booze. At Casamarte, a bar and grill in La Paz, Mexico, chef Héctor Palacios’ bar team makes them so that they’re a meal in and of themselves, garnished with three hefty Baja shrimp. Think of it as brunch in a glass.
This recipe, and others like it, can be found in the article “These Mexican Seafood Dishes Will Transport You to a Seaside Resort.”
How to Make It
1
In a tall glass place some ice, combine liquid ingredients, and stir. Garnish with skewered olives, celery, lemon slice, and the 3 shrimp.
Ingredients
4 oz clamato juice
½ oz pickle brine
½ oz Maggi black sauce
½ oz lemon juice
3 olives
1 celery stalk
1 lemon slice
3 cooked shrimp
Directions
1
In a tall glass place some ice, combine liquid ingredients, and stir. Garnish with skewered olives, celery, lemon slice, and the 3 shrimp.
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