Shrimp Bloody Mary: A Savory Cocktail with a Twist

We're hanging out with George Mendes from Aldea

and we just made some insanely delicious shrimp porridge.

And this shrimp porridge has me kinda thinking

like I feel like we need a drink, you know?

He's got this amazing shrimp stock

and I'm gonna use that to make a drink.

Is that cool?

Uh,

yeah.

(flamenco music)

Are there any like equivalents to a Bloody Mary

in Portugal, like something savory?

Not necessarily but I mean definitely some savory drinks.

I mean we're drinking wine more than anything.

Let's try something.

Tomato juice.

Ooh look at that!

Worcestershire stuff.

We magically had some cooked shrimp

in the fridge and stuff.

[George] We're making a drink out of shrimp stock.

Yeah have you ever done that?

No I haven't.

Okay, well we haven't either so.

Oh, man!

What's gonna happen?

See we gotta see how potent this stuff is.

A little bit of onion, you can't deny the onion in a drink.

Oh yeah, that's gonna be something different.

Wait, just hold on a second.

You got a shrimp stock there

and you're gonna add some really intense tomato juice

that's gonna make that shrimp flavor just disappear.

Just go away, ah.

You might wanna add just a little bit of it.

I'll just do a tiny blast of this stuff, just a taste.

[Mike] You think that's good?

That amount?

[Josh] That's good.

[Mike] So what do you think we should really bulk

this out with?

What'd you put in there, what is that?

The old Worcestershire.

[George] Ah!

It gets thrown in.

There's all kind of good stuff.

We're getting all elaborate here.

[Mike] This is kitchen.

[Josh] A little lemon.

Just a little bit.

[Mike] We don't really need the tartness.

Don't you think we should bulk it out

with a little bit of water?

I'll get the highball stuff you drink.

Celery seed, this stuff's not even open.

I kinda want to do like a meeting of two worlds.

Okay.

So what else would you add?

You working with vodka,

you working with tequila?

We have ...

Are you using beer?

I think that's vodka.

(George laughs)

Yeah, that's vodka.

(ice cube clinks in glass)

So, a little vodka goes in like so.

What do you think, Jimmy,

any sauce to keep it sort of This is your house, man!

This is your house.

But we so rarely get

to work with the master chef

so we need the advice right now.

(ice cube tray pounding on counter)

[Josh] Do you think horseradish would be kinda normal?

[Mike] Yeah, let's get some horseradish.

Oh wow!

Oh, yeah!

[Josh] That'll be interesting, why not!

[Mike] Smoked paprika.

[Josh] A little bit of parsley.

[George] You've just Portugesified it just now.

[Josh] Right there, I just did it.

I'm surprised you're not putting olive oil in there.

[Josh] Well, you said it.

No, no-no-no!

I think it'd be a little too weird.

[Josh] The weirder, the better.

What do you think?

It's nice.

It's like drinking a, drinking a soup.

[Josh] Does it need any salt?

[Mike] Um, a little bit, yeah.

It actually smells really, really good.

[Mike] I think it needs a little bit of salt.

Do you guys want some black pepper?

[Mike] Goin' in there.

Now let's see, that should do it.

[George] Shake it, shake that up and we'll serve it.

(cocktail shaker shakes)

[George] And what would be a Bloody Mary

without a little bit of celery?

Look at that!

[Mike] Oh yeah, get the shrimp and drop into it.

[Josh] All right.

[Mike] I'm excited.

You did it boys!

So first of all,

we need a name for this puppy!

Call it the

Portu Mary.

Influenced by George Mendez'

[George] Or Porta Mary.

[Mike] shrimp porridge.

I like the specks of parsley in there.

That's beautiful.

Holy shit!

It's freaking delicious!

Whoa!

I mean, I mean like really?

[Josh] (Laughs) That's weird.

[George] I'd just call it the Josh.

(laughs)

[Josh] Well, thank you for coming by and hanging out.

[George] Thank you for just tearing it up!

(East Indian music)