Cafe Cùil on the Isle of Skye has created a Scottish version of the classic brunch cocktail, the Buckfast bloody Maìri. Chef-owner Clare Coghill adds a shot of Buckfast tonic wine and renames the drink with a Gaelic touch.
A Gaelic take on a brunch favourite
Buckfast is a sweet tonic wine made in Devon by Benedictine monks, known for its “healing” properties, but adopted by Scots as their own. The drink serves one and includes capers, pickled gherkin, celery salt, sriracha, soy sauce, wholegrain mustard, tomato juice, sea salt, paprika, gin, and Buckfast.
How to prepare the Buckfast bloody Maìri
First, make the spicy tomato mix by combining the capers, gherkins, celery salt, sriracha, soy sauce, and mustard in a small bowl, stirring thoroughly, then adding the tomato juice. Mix the sea salt and paprika on a small plate, wet the rim of a tall glass, and roll it in the mixture 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, garnish with lemon slice, olives, and pickle, and serve. The recipe is by Clare Coghill, chef-owner of Café Cùil, Isle of Skye.
