The Queen of all Bloody Mary’s
May 18th, 2010
I stumbled upon this recipe in an amazing new (to me) magazine called Garden & Gun. Could you get any more Southern than that?! Anyways, they were on the hunt for the perfect Bloody Mary and found it in New Orleans, of course. What makes this recipe unique? That would be the addition of pork jus and okra brine .
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 (beef broth can be used as a substitute)
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.
Source: gardenandgun.com
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