I’ve never thought of myself as a Bloody Mary kind of girl. I can’t even stand V8, unless it’s the “Spicy Hot” variety. But during Mardi Gras, I discovered the Cajun Bloody Mary, which is spiked with hot sauce, Creole seasoning and cayenne.
If a Bloody Mary is the hair of the dog, then a Cajun Bloody Mary is the hair of a she-wolf in heat.
Brunch at my house will never be the same. But I might have to hire a nurse to stand nearby and shout “Clear!” before everyone takes that first sip, because this isn’t just an eye-opener. It’s a sinus-clearing, back-whacker.
A well-balanced cocktail, with fresh lemon and lime juices to brighten the tomato, some punchy horseradish, savory Worcestershire, and salt and pepper, as well as those Cajun touches.
There are several ways to garnish the glass. At Cochon in New Orleans, they add pickled green beans, okra and caper berries to each glass. You could also go with the traditional celery branch with a slice of lemon or lime, or rub a lemon wedge around the rim or your glass and dip it in salt and pepper.
I might be a Bloody Mary girl after all.
Cajun Bloody Mary
Adapted from Emeril Lagasse’s “Emeril’s New New Orleans Cooking”
Makes 2 1/2 cups
- 1 1/2 cups tomato juice
- 3/4 cup premium vodka
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon prepared horseradish (just squeeze the juice in, if you like)
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon Creole seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- Garnish (your choice): celery branch, olives, pickled green beans, pickled okra
- Combine the ingredients in a small pitcher, and chill for at least 3 hours and up to overnight.
- Serve over lots of ice, and garnish each glass as you like.