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Hurricanes seem to be the “traditional” drink of New Orleans. That makes me sad because I cannot stand rum and sickly sweet fruit juice together. I would just as soon have water, thank you very much. My friend Lynne said I should try a Cajun Bloody Mary instead. That suites my taste way better. You have probably noticed my preference for savory over sweet. And this Bloody Mary is savory in all the right ways. I love this cocktail! I think it may just be the best Bloody Mary I’ve tried.

7-kraus-cajun-bloody-mary-400

A Cajun Bloody Mary (from Saveur)

  • 4 oz tomato juice
  • 1 oz beef broth
  • 1 tsp whole-grain mustard
  • 1 tsp fresh lime juice
  • 1 tsp fresh lemon juice
  • 1 tsp red wine vinegar
  • ⅛ tsp garlic powder
  • Tabasco, to taste
  • Pickled okra juice, to taste
  • Freshly ground black pepper, to taste
  • 1 ½ oz vodka
  • Pickled okra, pickled green beans and caper berries, for garnish

In a mixing glass, combine the tomato juice, broth, mustard, lime juice, lemon juice, vinegar, and garlic powder and season with Tabasco, okra juice, and black pepper; refrigerate mixture until chilled. To serve, fill a rocks glass with ice cubes, pour in vodka, and stir in tomato juice mixture. Garnish with okra, beans, and caper berries. Makes one cocktail.

This recipe is my final post in the NOLA Series. I have very much enjoyed exploring the flavors and ingredients used in traditional Louisiana/New Orleans cooking. I hope you have too. For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

Shrimp Po’ Boys with Remoulade Sauce – NOLA Series Part 4

Crab and Shrimp Étouffée – NOLA Series Part 5

My photos were not nearly as appealing as the one of Saveur’s website. So I used theirs. Thanks guys for such a great recipe and photo. Photo credit: Saveur.

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