The Duck Dive’s Jamaican Me Crazy Bloody Mary
  • The Duck Dive’s Jamaican Me Crazy Bloody Mary
  • Letter to Editor
  • Pin it

Duck Dive

4650 Mission Boulevard, Pacific Beach

Rob McShea, The Duck Dive

Rob McShea, The Duck Dive

With a bumper crop of booze, veggies and crustaceans behind it, the Duck Dive’s Jamaican Me Crazy Bloody Mary is exactly that — a genuine cocktail.

According to its creator, Duck Dive general manager and bartender Rob McShea, the concoction has enough intricacies to make Rube Goldberg envious.

“Everything and the kitchen sink is in this Bloody Mary,” he says. “You’re going to get a meal, you’re going to sweat a little bit, and, with a glass of water on the side, you should be ready to go.”

And like most Bloody Marys done right, McShea says, the Jamaican has the added benefit of being a suitable breakfast of champions.

“You’re getting quite a bit of vitamins and minerals with that one drink,” he says. “It’s kind of like a health shake that way.”

The taste begins with the scotch bonnet’s burn, he says. “The habanero brings an intense heat, but only for a second.”

“The way I imagined it, using the jerk, you get three or four different taste levels. You get your initial fruit-forward taste, and then some heat, then a nice savory on the back end. That was the ethos behind it, I guess you could say.”


  • 1½ parts Absolut Citron
  • 2½ parts yellow heirloom tomato purée*
  • 2 parts “Bloody Jerk” mix*
  • ½ part agave nectar
  • 1 piece lemon squeeze
  • 2 jerk-rubbed prawns (garnish)
  • 1 grilled mango chip (garnish)

*Yellow heirloom tomato purée

  • 2 large, ripe, yellow heirloom tomatoes (cored)
  • 1 teaspoon sea salt • 1 teaspoon jerk seasoning
  • Purée tomatoes until smooth, season with salt and jerk seasoning, blend again for 15 seconds.

*“Bloody Jerk” mix

  • 1 mango skinned and pitted, cut into quarters
  • 1 scotch bonnet pepper
  • 3 green onions, roughly chopped
  • 1 oz. Worcestershire sauce
  • 1 oz. quality fish sauce
  • 1 oz. cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon jerk spice.

Grill mango flesh on both sides until caramelized with grill marks. Add all ingredients to blender and purée until mixture is consistent (45–60 seconds). Pour ingredients into shaker with ice, shake vigorously, strain over fresh ice in a jerk-spice-rimmed Collins glass, and garnish with the prawns, and a grilled mango chip.

  • Letter to Editor
  • Pin it


Ponzi May 13, 2015 @ 5:46 p.m.

Thanks for the recipe. For me, it will be easier to just go on down to the Duck's Dive and order one! Or two...


Sign in to comment

Let’s Be Friends

Subscribe for local event alerts, concerts tickets, promotions and more from the San Diego Reader