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Cajun Bloody Mary



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Cajun Bloody Mary

Imbibe Magazine
Our thanks also to
Celebrating Home with Karie Engels!

From Cochon in New Orleans, comes this Cajun twist
on the classic Bloody Mary. You'll never want your
Bloody Mary any other way.

Servings: Makes 8 drinks

1 1/2 ounces vodka
4 ounces Cochon Bloody Mary Mix
(see below)
3 dashes red Tabasco
1/2 lemon [or lime], cut into wedges
Ice cubes

Tools: muddler, shaker
Glass: highball (optional salted rim)
Garnish: pickled okra, lemon
 and lime wedges

Muddle the lemon [or lime] wedges in a shaker tin/glass. Add
vodka, Mary mix, hot sauce and ice cubes. Shake vigorously
and pour, unstrained, into a glass. Garnish.

Cochon Bloody Mary Mix

1 46-ounce can V-8
2 tablespoons finely ground black pepper
2 tablespoons whole grain mustard
1 tablespoons garlic powder
1 1/2 ounces pork broth
1 1/2 ounces fresh lime juice
2 1/2 tablespoons fresh lemon juice
3 1/2 ounces red Tabasco
2 ounces green Tabasco
1/2 ounce red wine vinegar
1 ounce olive brine
1/2 ounce pickled okra juice

Combine all ingredients and stir before using. Will keep
refrigerated for up to one week.

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