January 1st is National Bloody Mary Day. This is the day when every party goer needs a little hair of the dog to cure what ails them – hungover or not. And although I was raised on Caesars, I have come to appreciate a well made Bloody Mary in the South. So to celebrate the day, I am sharing the recipe for the famous Bloody Mary from Commander’s Palace in New Orleans.
- 1-1/2 ounces Ketel One vodka
- 1 teaspoon prepared horseradish
- 1 teaspoon or two splashes Worcestershire sauce
- 2 dashes Tabasco and 4 dashes Crystal Hot Sauce
- 1/2 cup V-8 or tomato juice
- Creole seasoning (seafood or meat)
- 1 medium-size pickled pepper, skewered with sugar cane (or cocktail pick)
- 1 piece pickled okra skewered with sugar cane (or cocktail pick)
- Optional: Freshly ground black pepper and coarse salt
- Place ice cubes in a tall glass until it’s 2/3 full.
- Add vodka, horseradish, Worcestershire, hot sauce and vegetable juice.
- Cover the glass with a shaker; shake well, then let rest in the shaker.
- Wet the rim of the glass and coat the entire rim with Creole seasoning.
- Pour the drink back into the glass and garnish with the pepper and okra.
- If you like extra seasoning, season the top of the drink with freshly cracked pepper and coarse salt.