The Queen of Bloody Marys
A touch of pork jus adds body and character to this Southern cocktail
This year we gave ourselves an enviable New Year’s resolution: Learn how to make the best Bloody Mary possible. No Zing Zang. No Mr. & Mrs. T’s. And absolutely no gimmicks.
To find the queen of them all we narrowed in on New Orleans, of course, and followed our noses straight to Cochon. There executive chef and owner Donald Link makes a Bloody Mary that will make you practically rise from your seat in joy. The secret lies in some unmistakably Southern ingredients including authentic pork jus* and a heavy splash of pickled okra brine. But don’t take our word for it. Whip up one yourself.
* If you don’t happen to be the chef of one of the most famous pork restaurants in America, you can substitute beef broth for the pork jus.
Cochon Bloody Mary
(yields 10–12 servings)
1 can V8 (46 oz.)
2 tbsp. finely ground black pepper
2 tbsp. whole grain mustard
1 tbsp. garlic powder
1.5 oz. pork jus
1.5 oz. lime juice
2.5 oz. lemon juice
3.5 oz. hot sauce (preferably Crystal brand)
2 oz. green hot sauce
1.5 oz. red wine vinegar
1 oz. olive juice
1.5 oz. okra juice (the brine from a jar of pickled okra)
vodka of choice
Mix it up: Combine everything in a pitcher—except vodka—and stir. To serve: Fill glass with ice. Add about 2 ounces of vodka. Fill with Bloody Mary mixture. Stir, garnish with pickled okra and a stalk of celery, and serve. The mixture can be made ahead of time and kept in a sealed pitcher for up to a week.