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Season 5 · Ep. 1 · Outdoor Cooks — Okra
Cajun Bloody Mary
Emeril's ultimate brunch cocktail — Creole spice, fresh horseradish, and a pickled okra garnish. Make the batch ahead and keep it cold.
Ingredients
- 1½ cups tomato juice
- ¾ cup vodka
- 1½ tablespoons fresh lemon juice
- 1½ tablespoons fresh lime juice
- 1 tablespoon prepared horseradish
- 1½ teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 tsp Emeril's Original Essence
- ½ tsp salt; ½ tsp black pepper
- ¼ tsp cayenne
- Splash of okra pickling liquid (optional)
- Spicy Pickled Okra, for garnish
- Cocktail onions & celery, for garnish
- Lemon and lime wedges, for garnish
Method
- Combine all ingredients except garnishes in a small pitcher. Stir well to combine.
- Add a splash of okra pickling liquid to taste, if desired.
- Refrigerate until well chilled — can be made up to several days ahead.
- Serve over ice with pickled okra, cocktail onions, celery stalks, and citrus wedges.
Chef's NoteThis mix improves with time — the spices meld beautifully overnight. Recipe courtesy Chef Emeril Lagasse, all rights reserved.