Cocktail of the week: Cafe Cùil’s Buckfast bloody Maìri – recipe | Cocktails

This is our take on the ultimate brunch cocktail, though of course we had to give it a Gaelic stamp of some kind, so have added a shot of Buckfast and renamed it Maìri. If you’re not familiar, Buckfast is a sweet tonic wine, apparently known for its “healing” properties, made in Devon by Benedictine monks, but that has been adopted by the Scots as our own.

Buckfast bloody Maìri

Serves 1

1 tsp capers, drained and very finely chopped
1 pickled gherkin, drained and very finely chopped
1 tsp celery salt, or sea salt
1 tbsp sriracha
1 tbsp soy sauce
1 tsp wholegrain mustard
75ml tomato juice
1 tsp sea salt
1 tsp paprika
50ml gin – we use Raasay
25ml Buckfast tonic wine

To garnish
1 lemon slice
2 green olives
1 slice pickle

First, make the spicy tomato mix. Put the capers, gherkins, celery salt, sriracha, soy sauce and mustard in a small bowl, stir thoroughly, then add the tomato juice.

Mix the sea salt and paprika on a small plate. Wet the rim of a tall glass, then roll it around in the salt and paprika mix, to coat.

Fill the glass with ice, pour in the gin and Buckfast, then top with the tomato mix. Stir well with a long spoon, top with the lemon slice, olives and pickle, and serve.