[Liz]

This extraordinary Bloody Mary recipe is the Commander’s Palace drink favored by generations of New Orleaners. Bar Chef: “We blend celery, carrots, and fresh tomatoes, plus horseradish to taste, and then let it marinate.” Divulges two key ingredients: Creole seasoning and Crystal hot sauce.

BLOODY MARY / from NOLA'S Commander's Place

ING Creole seasoning (Tony Chachere’s), 1 1/2 oz vodka (Crescent, Magnolia, or Tito’s), 1/2 c tomato juice, tsp horseradish, tsp. or 2 splashes Worc, 4 dashes Crystal hot sauce, 2 dashes Tabasco. Garnishes: sugarcane stick, jalapeno, cherry pepper, pickled okra, coarse sea salt/p.

METHOD Coat rim of a pint glass with creole seasoning. Fill with ice. Combine all remaining ingredients except garnishes in a cocktail shaker filled with ice. Roll the ingredients back and forth into another shaker 3 times, and then strain into the rimmed glass of ice.

SERVE garnished as desired. If you like extra seasoning, top off the drink with a pinch of freshly ground pepper and coarse salt.

*Author Bartels likes to 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.

[Diana in Wisconsin]

The Bloody Mary Mix is on the second cook down with horseradish, garlic, Worcestershire sauce and lemon juice added. (Otherwise, it’s just V-8 Juice.)

Soon!

I like the idea of using Creole seasoning! :)