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Cajun Bloody Mary
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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.
Featured Archive Recipes:
Bloody Mary Collection
Cajun Lemonade
Classic Cocktail Collection
Daiquiri Collection
New Orleans Libations
More New Orleans Libations
Refreshing Lemon Libations
Sweet and Luscious Sangria
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