This recipe is adapted from an inspiring Brunch cocktail from the Chimes at LSU Northgate in Baton Rouge, LA. Served with okra, spicy cayenne, olives, and Tony Chachere's to rim the glass, it's a new take on an old favorite. —Helana Brigman
(plus 3 tablespoons) Lime Juice, freshly squeezed
Combine ingredients in a blender--tomato juice, lemon & lime juice, cilantro, jalapenos, horseradish, garlic, Worcestershire, salt, pepper, and vodka. Season to taste with more of the above. Refrigerate mixture for several hours before serving.
When ready to serve, use a lime wedge to moisten the rim of a serving glass. Turn glass upside down and dip in a plate of Tony Chachere's Cajun Seasoning. Repeat until glass is sufficiently rimmed with spices.