Buckfast-Infused “Maìri” Joins the Brunch Cocktail Scene

The Guardian’s food column introduces a brunch-ready cocktail that blends gin with a shot of Buckfast, a sweet tonic wine, and renames the classic Bloody Mary as “Maìri.” The drink is presented as the “cocktail of the week” for Café Cuil, featuring a savory rim of sea salt and paprika and a garnish of lemon, olives, and a pickle.

The Guardian

According to the article, Buckfast is produced in Devon by Benedictine monks. Though originally marketed for its “healing” properties, the tonic has become popular in Scotland, where it is often incorporated into mixed drinks. The Guardian highlights this cultural crossover as the inspiration for giving the cocktail a Gaelic-styled name.

The Guardian

The preparation begins by mixing capers, gherkins, celery salt, sriracha, soy sauce, and mustard in a small bowl, then adding tomato juice. A separate plate holds a blend of sea salt and paprika for rimming the glass. After wetting the rim, the glass is coated with the salt-paprika mixture, filled with ice, and poured with gin and Buckfast before topping with the tomato mixture. The drink is stirred, finished with a lemon slice, olives, and a pickle, and served chilled.

The Guardian

The Guardian frames the Maìri as part of a broader trend of reimagining classic cocktails with regional ingredients. By incorporating Buckfast—a beverage with monastic origins that has gained a distinct Scottish identity—the recipe exemplifies how mixologists are blending heritage flavors to create novel brunch offerings. The article’s tone remains descriptive, focusing on the drink’s composition and cultural backdrop without asserting broader market impact.

The Guardian