It is said, quite truthfully, that folks in Louisiana live to eat, and beyond that, there is one meal that we spend all week dreaming about: Brunch. And since no brunch is complete without an eye-opener, whether it’s a Bloody Mary, French 75, or mimosa, we wanted to give you a fresh take for your springtime enjoyment.
- Smoked Paprika Salt (recipe follows)
- 6 ounces vegetable juice*
- 2 ounces vodka
- 1 tablespoon pickled okra brine
- 2 teaspoons fresh lime juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole mustard
- ¾ teaspoon hot sauce
- ½ teaspoon prepared horseradish
- ¼ teaspoon garlic salt
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground black pepper
- Garnish: lime wedge, pickled okra, cherry tomato
- On a small plate, pour Smoked Paprika Salt. On another small plate, pour water to a depth of ⅛ inch. Dip rim of a collins glass in water; dip rim in Smoked Paprika Salt. Let dry.
- In a large cocktail shaker, combine vegetable juice, vodka, brine, lime juice, Worcestershire, mustard, hot sauce, horseradish, garlic salt, paprika, and pepper. Add ice. Cover and shake until cold. Pour mixture into prepared glass. Garnish with lime wedge, pickled okra, and cherry tomato, if desired.
- 3 tablespoons sea salt
- 1 teaspoon smoked paprika
- In a small bowl, combine sea salt and paprika. Store in an airtight container for up to 1 year.
Find the recipe for the Jalapeño Bloody Mary (pictured above) in our March/April 2018 issue of Louisiana Cookin’.