Cajun Bloody Mary

From Cochon in New Orleans, comes this cajun twist on the classic Bloody Mary. You'll never want your Bloody Mary any other way.

1 ½ oz. vodka
4 oz. Cochon Bloody Mary Mix (see below)

3 dashes red Tabasco

½ lemon, cut into wedges
Ice cubes
Tools: muddler, shaker
Glass: highball (optional salted rim)
Garnish: pickled okra and lemon and lime wedges (See our March/April 2011 issue for a homemade recipe, or click here)

Muddle the lemon wedges in a shaker tin/glass. Add vodka, Mary mix, hot sauce and ice cubes. Skae vigorously and 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 one week.

Cochon, New Orleans

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