New Orleans Bloody Mary Food

NEW ORLEANS BLOODY MARY

Steps:

• In a 4 Litre container, combine all ingredients except for the V8.
• Close lid tightly and shake for 1 minute.
• Fill container 7/8 of the way full with V8, close lid and repeat shake.
• Top off container with V-8.
• Refrigerate mixture for 4 to 24 hours (longer is better).
• Fill glass with ice, pour in mixture, sprinkle with celery salt and serve.
• Cheers!

EMERIL'S BLOODY MARY MIX

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.

NEW ORLEANS BLOODY MARY

Steps:

• Place Bloody Mary rim salt on a plate. Rub a lemon wedge around the edge of a Collins or Highball glass. Roll the rim of the glasses in the salt to coat the rim. Add ice cubes to the glass.
• To a cocktail shaker filled with ice, add vodka, lemon juice, Worcestershire sauce, cajun hot sauce, horseradish, creole seasoning, celery salt, sea salt, and black pepper.
• Shake well and pour into the prepared glass. Top with crawfish bitters. Embellish with your favorite garnishes.