Puerto Maria Recipe

Name: Puerto Maria Recipe
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

RenaissanceHotels|May 1, 2013 3:20 pm EST

Puerto Maria Recipe

3 (1 ratings)

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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

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

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.