Chef and TV host Emeril Lagasse serves these Cajun-style drinks during Mardi Gras. “You can’t go wrong with a Bloody in the morning,” he says. “Kicking them up with the extra spice will make sure you’re awake and ready for the day.”
Ingredients
Yield: One small pitcher
1½ cups tomato juice
¾ cup vodka
1½ tbsp. fresh lemon juice
1½ tbsp. fresh lime juice
1 tbsp. prepared horseradish
1½ tsp. Worcestershire sauce
2 tsp. hot sauce
1 tsp. Emeril's Original Essence
½ tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. cayenne
For garnish: pickled green beans or okra, cocktail onions, celery stalks
Preparation
Combine all ingredients (except garnish) in a small pitcher and stir to combine. Refrigerate until well chilled, up to several days in advance. Serve over ice with garnishes on each glass.
Recipe from Emeril Lagasse, chef and TV host
Related Stories:
Recipe
A bracing, botanic cocktail inspired by. a coastal Louisiana refuge
in partnership with
Recipe
New Orleans chef Isaac Toups turns a seasonal vegetable spread into a smoky, bacon-laced showstopper
Recipe
New Orleans’ La Petite Grocery combines spiced ice cream and local root beer to create spoonfuls of nostalgia
Trending Stories:
Land & Conservation
The future of conservation in the South just got a little bit brighter—and not just for salamanders
Land & Conservation
The mounds may look insignificant, but they’re the craftsmanship of local crustaceans called lawn lobsters
Arts & Culture
The drawls are receiving a lot of flak across the internet, but a North Carolina linguist argues they’re actually pretty accurate