BLOODY MARY
Got any extra vegetables hanging around? From Garden and Gun Magazine,
fabled N/O's Commander’s Palace makes Bloody Mary mix every couple of days from scratch, blendering celery,
carrots, and fresh tomatoes, plus horseradish to taste, then steep...... two key ingredients: Creole seasoning and Crystal
hot sauce. Get fancy and top w/ sugarcane into skewer swords, garnished with peppers and pickled okra.
RECOMMENDED Creole seasoning by Tony Chachere’s, 1 1/2 oz. Crescent, Magnolia, or Tito’s vodka,
1/2 cup V8 or tomato juice, tsp prepared horseradish, 2 splashes Worc, 4 dashes Crystal hot sauce, 2 dashes Tabasco.
Garnishes: sugarcane stick**, jalapeno pepper, cherry pepper, pickled okra, freshly ground black pepper, and coarse sea salt
BLOODY MARY METHOD: Coat rim of pint glass with creole seasoning. Fill w/ ice. Combine rest ing in a cocktail shaker filled with ice. Roll the ingredients back and forth into another shaker 3 times, and then strain into rimmed glass of ice. Garnish as desired. For extra punch, top off with a pinch of freshly ground pepper and coarse salt.
Can add two shakes of Tabasco for a double dose of Louisiana heat. At the restaurant, bartenders skewer garnishes on a piece of sugarcane. At home, a cocktail pick will do.
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Diana’s Bloody Marry Mix Recipe:
Use your basic V-8 recipe, but add additional garlic and additional horseradish (to your preference) before you can it.
I started with this recipe years ago - I skip the bay leaves and add a few chopped beets to the batch, too.
https://www.food.com/recipe/v-8-juice-for-canning-12033