||New Orleans Spicy Bloody Mary
from Emerill Lagasse
The Bloody Mary was most likely invented either at Harry's Bar in Paris or at the St. Regis
Hotel in New York, sometime in the 1920s or 1930s.
It its most basic form it vodka and tomato juice, with some Tabasco sauce added.
Ask for a Bloody Mary on most airlines, for example, and this is what you receive. However, for folks
from the American South or from SE Asia, that is not nearly enough heat. Bloody Mary must be spicy and
succulent. One of the best Bloody Marys we ever had was at Loewy's Restaurant in Jakarta.
Here is a New Orleans recipe from Emeril Lagasse:
- 1 1/2 cups tomato juice
- 3/4 cups vodka
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp fresh lime juice
- 1 tbsp prepared horseradish
- 1 1/2 tsp Worcestershire sauce
- 2 tsp hot sauce
- 1 tsp Creole seasoning
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- Garnish: pickled green beans or okra or fresh celery, cocktail onions, possibly even boiled peeled shrimp
- Combine all ingredients (except garnish) in a small pitcher and stir. Refrigerate until well chilled.
- Serve in a large heavy glass with some ice, decorated with your favorite garnish.
- YIELD: 2 1/2 cups
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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.