Commander’s Palace Bloody
Commander's Palace, New Orleans, Louisiana
New Orleans holds a special place in the heart of anyone who has ever visited. The people could not be more kind, thoughtful, and down to earth. It’s more than just a party. It’s a culture; an organism; a city so rich in history and depth there can only be one.
Commander’s Palace’s Bloody Mary keeps a firm grasp on the original recipe but does a terrific job of making it classic New Orleans. Each one is made with Creole seasoning and Crystal hot sauce, available at many of the neighborhood spots in and around the city, which is an important reminder: if the locals love it that much, say no more. At the restaurant, the garnishes are skewered on a piece of sugarcane, but at home, a cocktail pick will do just fine.
Recipe - Serves One
Coat the rim of a pint glass with Creole seasoning. Combine all of the remaining ingredients except the garnish in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times, then strain into the rimmed glass filled with ice. Skewer the pepper, okra, and sugarcane on a cocktail pick and garnish.
If you like extra seasoning, top off the drink with a pinch of freshly ground pepper and coarse salt.
Garnish
Jalapeño pepper, pickled okra, sugarcane (optional), and freshly ground black pepper and coarse sea salt.
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