Author Notes
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
Ingredients
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3 cups
Tomato Juice
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1/4 cup
(plus 3 tablespoons) Lime Juice, freshly squeezed
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1/4 cup
Lemon Juice, freshly squeezed
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1/4 cup
Cilantro, finely chopped
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2
whole Jalapenos, stems removed and minced
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1 tablespoon
Horseradish, finely chopped (can sub. pre-prepared horseradish)
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2 teaspoons
Garlic, minced or pressed
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1 tablespoon
Worcestershire, or to taste
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1/2 teaspoon
Salt, or to taste
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1/4 teaspoon
Black Pepper, or to taste
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1 1/2 cups
Vodka
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Garnish: lime slices, celery, okra, green olives, and Tony Chachere's Cajun Seasoning for the rim of the glass
Directions
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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.
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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.
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Serve in 6 glass. Enjoy!
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