Pepperberry bloody mary

Nornie uses the brine from her Mabu Mabu in-house pickled karkalla for this recipe, but you can sub regular pickle or olive brine from what’s sitting around in the fridge.

Credit: Frank Yang

• makes

  1

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 60 ml yam vodka (see note)
• 1 tbsp sriracha
• 25 ml lemon juice
• pinch of lemon aspen salt
• 20 ml karkalla or pickle brine
• 1 tbsp Mabu Mabu island marinade (see note)
• 100 ml tomato juice.
• Pinch of ground pepperberry
• twig of karkalla, to garnish

Instructions

1. In a tall glass add ice, yam vodka, lemon juice, karkalla brine, sriracha, and island marinade. Top up with tomato juice, add a pinch of pepperbery and lemon aspen salt and finish with pickled karkalla. 

Note

•Nornie uses Seven Seasons’ yam vodka. If you can’t access Mabu Mabu’s island marinade, substitute dark soy sauce.

Celebrate Island flavours with Nornie Bero in Torres Strait at Home.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.