The popular spicy brunch cocktail gets a Scottish twist in this version from Café Cùil restaurant on the Isle of Skye. The recipe, named Buckfast Bloody Mary, incorporates a shot of Buckfast into the traditional brunch cocktail and is served with a pickle slice to enhance the flavour.
Buckfast is a sweet tonic wine made in Devon by Benedictine monks, supposedly known for its "healing" properties. Although produced in England, it has been adopted by the Scottish as their own. Clare Coghill, chef-owner of Café Cùil, added the drink to the recipe to give a Gaelic stamp to the next-generation brunch cocktail.
