South Coast Caesar

By Mary Parks | 3 Minutes

This riff on a Bloody Caesar is made with piri piri and green crab broth. Omit the booze for a virgin variation that’s equally delicious. We used St. Ours Green Crab Broth for this recipe: a powdered broth that’s simple to whip up behind the bar (dissolve in warm water).

INGREDIENTS

  • ice

  • 1 & 1/4 oz neutral spirit (optional)

  • 3.5 oz tomato juice 

  • .5 oz crab broth

  • lime juice

  • 1 bar spoon piri piri (or more to taste)

  • 1 dash Worcestershire 

  • garnish (pickled fennel, lemon, & dill pictured)

INSTRUCTIONS

  1. Add your ingredients to a glass with ice.

  2. Mix with a spoon, garnish, and drink.

This cocktail was served at Ebb & Flow: an event at the Newport Art Museum hosted in collaboration with Eating with the Ecosystem that highlighted impacted RI shellfish harvesters