MARY ON HOLIDAY

This refreshing, sweet-savory, slightly spicy virgin Mary, from Brian Bartels’ new book “The Bloody Mary,” is easy to put together from store-bought pineapple and tomato juice. If you want to turn it into an adult beverage, Bartels suggests pepper vodka. I think it would be delicious with tequila or mezcal.

2 ounces ginger beer (Bartels suggests Fever-Tree)

1 1/2 ounces pineapple

juice

1 1/2 ounces tomato

juice

3/4 ounce fresh lemon

juice

1/2 ounce honey syrup (equal parts honey and water) 2 pinches cayenne

pepper

1 thin slice of cucumber, sliced lengthwise like a surfboard; lemon slice; slice of heirloom tomato or a cherry tomato; mint sprig for garnish (optional)

Pour ginger beer, pineapple juice, tomato juice, lemon juice, and honey syrup in a cocktail shaker filled with ice. Sprinkle with cayenne. Pour the drink back in fourth into another shaker or large glass three times to mix. (Do not cover and shake or the drink will explode.) Strain into a highball glass and, if desired, garnish as desired. Makes: 1 drink.

— Adapted from “The Bloody Mary” by Brian Bartels (Ten Speed Press, $18.99)

Per drink: 85 calories (percent of calories from fat, 1), 1 gram protein, 20 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 158 milligrams sodium.

CONTRIBUTED BY ERIC MEDSKER