Cochon Bloody Mary

recipe_c_cochontopbloodyFrom the famed Cochon in New Orleans, comes this Cajun twist on the classic Bloody Mary. Trust us, one sip and you’ll never want your Bloody Mary any other way.

1½ oz. vodka
4 oz. Cochon Bloody Mary Mix (see below)
3 dashes red Tabasco
½ lemon, cut into wedges
Tools: muddler, shaker
Glass: highball (optional salted rim)
Garnish: lime wedge and pickled okra (see our homemade recipe, here)

Muddle the lemon wedges in a shaker tin/glass. Add the vodka, Mary mix, hot sauce and ice. Shake to combine and chill and then pour, unstrained, into a glass. Garnish.

Cochon Bloody Mary Mix
1 46-oz. can V-8
2 Tbsp. finely ground black pepper
2 Tbsp. whole grain mustard
1 Tbsp. garlic powder
1 ½ oz. pork broth
1 ½ oz. fresh lime juice
2 ½ oz. fresh lemon juice
3 ½ oz. red Tabasco
2 oz. green Tabasco
½ oz. red wine vinegar
1 oz. olive brine
½ oz. pickled okra juice

Combine all ingredients and stir before using. Will keep refrigerated for up to 1 week.

Cochon, New Orleans