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Bloody Mary: The Ultimate Brunch Cocktail

Try this New Orleans twist

A Bloody Mary is the ultimate brunch cocktail. Set up a Bloody Mary bar that allows guests to customize the spiciness of their drink to their liking, and add lots of vegetables, both pickled and plain, as a garnish.

During Mardi Gras, Bar Chef Lu Brow at New Orleans' Café Adelaide and the Swizzle Stick Bar goes through over 30 gallons of her homemade Bloody Mary base — the drink is a New Orleans favorite. — Allison Beck


For the Bloody Mary base:

  • 1 ½ ounces vodka
  • 1 teaspoon prepared horseradish, any color
  • 1 teaspoon or 2 splashes Worcestershire sauce
  • 2 dashes hot sauce
  • ½ cup vegetable juice or tomato juice

For serving:

  • Creole Seafood Seasoning, to taste
  • 1 medium-sized pickled pepper, skewered with sugarcane or toothpick*
  • 1 medium-sized piece pickled okra, skewered with sugarcane or toothpick*

*Note: Although we use sugarcane for our skewers, you can also skewer the vegetables with toothpicks.


For the Bloody Mary base:

Place ice cubes in an old-fashioned glass until it is two-thirds full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, and then let the mixture rest in the shaker.

For serving:

Wet the rim of glass with the mixture and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and okra.