Ramos House doesn’t have a spirits license, so Chef John Q cleverly substitutes soju, Korea’s distilled beverage that tastes much like vodka, the standard Bloody Mary spirits component. The chef adds a bit of whimsy to his Mary by skewering the crab claw with a Scotch Egg (recipe below). As Chef John says of the Mary/Egg combo: "Together they will erase most any hangover."
- For the Bloody Mary:
- 1 liter Clamato
- Soju, to taste
- 1 tablespoon prepared horseradish
- 2 teaspoons mild hot sauce
- 1 tablespoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- Zest of one lemon, blanched
- 1 clove garlic
- ¼ cup pitted green olives, chopped
- Salt to taste
- For the garnish:
- Pickled green beans (see below)
- Tri-color bell peppers, finely diced
- Herb salad (any seasonal soft herbs, including micro basil, garlic chives, rosemary blossoms)
- Crab claw
- Scotch egg (see below)
- For the pickled green beans:
- 5 ½ cups rice wine vinegar, unseasoned
- ½ small onion, sliced
- ¼ cup red chiles, crushed and dried
- 1/8 cup coriander seeds
- 5 cloves garlic, thinly sliced
- ¾ cup water
- 4 tablespoons salt
- 1 ounce whole black peppercorns
- 6 tablespoons sugar
- 2 pounds green beans
- For the Scotch quail eggs:
- 10 quail eggs
- ½ pound bulk sausage, raw (approximate)
- 2 eggs, beaten
- Flour for dredging
- Bread crumbs for dredging
To prepare the Bloody Mary: Place all the ingredients—except the soju—in a blender or food processor. Purée until blended. Set aside. Makes 1-liter-plus.
To prepare the pickled green beans: Bring all ingredients—except beans—to a boil in a sauce pan. Skim froth from top of brine. Allow to steep for at least 30 minutes, then strain. Blanch beans in boiling brine, then shock/chill in icy water, then cool on sheet pans in refrigerator. Restrain pickling brine and cool in ice bath. Return beans to cool pickling liquid and store in glass jars. Refrigerate for up to one month. (Beans can be put up for longer according to standard canning principles.) Makes 2 pounds beans.
To prepare the Scotch egg: Place quail eggs in a pot and bring to a boil for 1 minute. Drain off hot water and cover with ice to stop cooking process. When cool, peel the shells off the eggs. Flatten sausage into 10 pieces. (The pieces should be big enough to encase the eggs, but not too thick.) Roll the eggs in flour, then wrap the eggs in the flattened sausage. Bread the wrapped eggs by rolling them in flour, dipping them in raw beaten eggs, and rolling them in bread crumbs. Deep fry in 350 degree oil until sausage is cooked (approximately 4 minutes). Let cool to serve. Makes 10 eggs.
To assemble the cocktail: Fill a tall glass with ice and add desired amount of soju. Fill remainder of glass with Bloody Mary Mix. Place some pickled green beans in glass. Spear crab claw with Scotch egg and place—egg facing up—in glass. Top with herb salad. Sprinkle with diced tri-color bell peppers. Serves 4 to 6.