Monday, March 14, 2011

Cajun Bloody Mary

The beef broth, mustard and pickled okra juice puts a whole new southern twist on the classic Bloody Mary.

I put salt on the rim - or tried to.

Bon Appetit!

Cajun Bloody Mary

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

1⁄8 tsp. garlic powder

Tabasco, to taste

Pickled okra juice, to taste

Freshly ground black pepper, to taste

1 1⁄2 oz. vodka

Pickled okra, pickled green beans,

Caper berries, for garnish

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.