As you may have noticed from my earlier posts, the Bloody Mary is often my brunch drink of choice. But I’m also a big fan – usually not in the same breath – of smoked fish.
So when I traveled to Leland, Michigan’s Fishtown and visited The Cove, curiosity compelled me to try the restaurant’s “soon to be world famous” Chubby Mary. Yes, that’s right. It’s a Bloody Mary with a smoked chub steeping in it, little fish face and all, right next to a dill pickle, olives and a wedge of citrus. When you’re done drinking, you’ve got a flavor-soaked smoked chub to nibble on. Yum!
But I’m an adventurous type. Sitting up on the deck overlooking the Fishtown dam and waterfall, I was inspired to become a lifelong Chubby Mary fan. It’s just so odd it’s almost addictive. The smoky fish and the rich spiciness of the fresh Bloody Mary mix are a perfect complement to one another.
Here’s my Bloody “Chubby” Mary recipe:
1 cup tomato juice (or V-8 juice)
¾ cup freezer-chilled vodka
2-3 teaspoons fresh lime juice
1 teaspoon fresh lemon juice
1 Tablespoon prepared horseradish (or more to taste)
1 teaspoon Worcestershire sauce
4-6 drops hot pepper sauce*
¼ teaspoon celery salt
Cracked black pepper to taste
2 dill pickle spears
4 pimento-stuffed olives
Lemon and lime wedges
2 smoked chub
- Combine all ingredients in a small pitcher. Allow flavors to mingle for several minutes before serving.
- Prepare tall glasses by dipping rims in water then celery salt, if desired.
- Fill glasses with ice. Arrange pickle spear and olives on skewers. Arrange lemon and lime wedges on glass rim.
- Insert smoked chub into drink glass, smiling fish face side up.
- Fill with cocktail mix and enjoy!
*Choose your favorite hot pepper sauce and keep adding drop by drop until you achieve your desired fiery level. If you really want a kick, you might also consider using pepper vodka.
If you’d like to try the real Chubby Mary, visit:
The Cove Leland
111 River Street, Leland and Carp River, Leland, MI