Print E-mail



Photo by Chris Granger

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




© 2005 - 2015, Imbibe. All Rights Reserved.

Email Marketing by Streamsend

Follow Imbibe on Facebook or Twitter