The Bloody Mary, the vegetal brunch standby, has just gotten a tropical upgrade.
Much like a salad in a glass, the classic Bloody combined vodka, tomato juice, various vegetables, and often an additional element of spice, savory, or heat. Many regions and bars have added their own element to make their own Bloody Mary distinctive – in Mexico, you may experience the Bloody Maria (made with tequila) or in Canada, the Bloody Caesar, which adds clam juice to the mix.
Related: HOW TO MAKE BLOODY MARY MIX
But at Maui’s Westin Kā‘anapali Ocean Resort Villas, there is a next level variation: the Poke Bloody Mary. Their rendition of the cocktail is decidedly Hawaiian, adding a side of freshly caught Hawaiian ahi poke – creating a cocktail that is a fusion of the fresh, cold tuna and the spicy, peppery beverage.
“The Poke Bloody Mary is a cultural blend of mainland and Hawaiian flavors. This fresh and lively cocktail has its roots in New York but its home in Hawaii,” says Cy Gabourie, director of restaurants & bars at The Westin Ka’anapali Ocean Resort Villas. “Like much of Hawaiian cuisine, [poke] dates back to the melting pot of the Plantation Days when the best from many cultures was brought to the Islands. Rimmed with sriracha Hawaiian sea salt, each signature Poke Bloody Mary is served with a small cup of house made Poke suspended from the rim of the glass. Enjoyed with chopsticks, these flavors represent the blend of traditions and cocktail cultures.”
We’re all about adding some protein to our boozy brunch, and this is absolutely a Bloody Mary you can consider a meal in its own right.