Coaster 2 Coaster: The Rhode Island Cocktail

Happy Thirsty Thursday!

We're back again with our second cocktail for our Coaster 2 Coaster series. 

This one is from

Rhode Island.

It's hard to see on the map, so we added some arrows to help point you in the right direction. 

We're really excited about this one - it's our first guest cocktail for the series, and Holly did a FABULOUS job!

Meet Holly Vine. She's the owner of "Holly Likes to Cook" and the creator of the Rhody Mary – you can read more about her at the bottom of the post or visit her site HERE!

Take it away, Holly!

When I was asked to make a cocktail that said 'Rhode Island' in a big, loud, shouty voice, I was super excited... and then a bit worried as I'm a complete fraud. I'm not from Rhode Island, or even New England. I'm from old England, across the Atlantic, and very much a Brit. 

However, rather than meaning I don't know what makes Rhode Island what it is, it means I have the privilege of knowing exactly what Rhode Island is all about. This is because all of Lil Rhody's most famous characteristics and quirks are the ones that have stood out to me most as an outsider. 

I'm not a complete imposter; I've been in Rhode Island for just over two years and have jumped into its culinary scene with two feed. Living in Providence, which is renowned for

its culinary scene

, I've been spoilt by the number of unique and influential independent restaurants, chefs, and food offerings that call the city, and wider state, home. 

To me Rhode Island, even within its comparatively small state borders, is a mix up of Italian heritage, whose epicenter is based on Federal Hill in Providence, and Seafood, we are the ocean state after all! These two characteristics had to be in my drink, along with a couple of other 401 favourites!

I also wanted to use

Keel Vodka

, which is made in Newport, it's lighter than standard vodka, and at 23.8% proof isn't going to have you stumbling away from the brunch table... it's the perfect breakfast booze!

Ingredients: Makes 1 cocktail

2 cups fresh tomato juice 

small bunches of basil and parsley, plus a few good looking sprigs to garnish

1/2 clove garlic

1 tablespoon clam juice

juice from 1/4 lemon - plus wedge to garnish

1 teaspoon Worcestershire sauce

hot sauce to taste - try Rhode Island Red for a truly authentic zing!

salt and pepper

1 tablespoon of chopped, pickled banana peppers

1 whole banana pepper to garnish - you'll use half

1 large, cooked shrimp to garnish


You want to start prepping for this cocktail the night before your brunch, this way you can really infuse the tomato juice with the Italian marinara flavours of garlic, parsley and basil.

Whack the herbs, garlic and chopped peppers, which are an essential component of

Rhode Island official state appetizer of Calamari

, into a blender with the juice and give it a good blitz. Cover the juice (or pour back into its original bottle if you've got a steady hand) and leave over night in the fridge to infuse. 

When you are ready to make your 'Mary, sieve the juice, to remove the flavoring herbs, garlic and peppers, into a large jug. 


The sieved herbs, garlic and peppers can be used as a base for a killer marinara sauce! Just fry in a little oil for a few minutes then add chopped tomatoes and a dash of balsamic vinegar before leaving to simmer for 10 minutes. 

Add the clam juice, lemon juice, Worcestershire sauce, salt, pepper and hot sauce to taste, and stir well. 

To serve, splosh a measure of Keel Vodka over 3-4 cubes of ice in a tall glass, then pour over the seasoned juice and stir. 

Garnish with a sprig of basil and parsley, the cooked prawn, a wedge of lemon and half the banana pepper cut lengthways

(you can get it to sit on the side of the glass by cutting a small slit in the side on an angle).


More about Holly

Holly Vine is the owner of

Holly Likes to Cook

, a home cooking blog dedicated to sharing simple, delicious, healthy recipes... with a few naughty ones here and there! Sharing thrifty tips and ideas to make home cooking easier, she lives in Providence, Rhode Island with her husband and cat, Abraham Lincoln, after emigrating from England in 2013. 

Holly also writes for local publications such as Rhode Island Monthly, and has twice been a featured chef on RI state;s premier breakfast television show, The Rhode Show. She is also launching a product line this year due to demands for her simple, chic, home cooking style. 

Follow her:

Twitter - @hollylikes2cook

Instagram - @hollylikestocook

Facebook -

Blog -