Thursday, January 1, 2015

Thinking of Drinking: Cajun Mary

Nothing is better after the holidays than a really good Bloody Mary.  Lucky for us, Scott Clime of Acadiana, shared his secret recipe.  Start your day the right way!

Acadiana’s “Cajun Mary”
Scott Clime
Wine and Beverage Director for Passion Food Hospitality

Yields 8.5 quarts

Bloody Mary Mix

8.5 quarts                     Tomato juice (6 cans)
2 cups                          Worcestershire sauce
7 tablespoons               Tabasco sauce
4 tablespoons               Black pepper
7 each                          Lemons, halved and juiced
5 each                          Limes, halved and juiced
2 tablespoons               Creole Seasoning [Paul Predones brand is recommended]
3 tablespoons               Horseradish, prepared

Bloody Mary

1.5 ounces                    Absolute Pepper Vodka
6 ounces                       Acadiana Bloody Mary Mix [see recipe above]
.25 cup                         Creole Seasoning [Paul Predones brand is recommended]
1 each                          lime, cut into wedges for garnish
1 each                          Green olives, for garnish

Rim the glass with the Creole seasoning. Fill with 1.5 ounces of vodka and approximately six ounces of the home-made Acadiana Bloody Mary Mix. Garnish with a lime wedge and green olives [optional] and serve!

No comments: