Bloody Mary Bar

With Thanksgiving coming up (now my favorite Holiday of the year), I would love to share with you a new tradition added to our Thanksgiving Day Festivities. My homemade Bloody Mary Bar! It has been a hit for the 12-22 people we have hosted for this holiday the past three years. And my favorite part… the meat sticks!

So, this isn’t too hard to prepare and its fun at the same time. It is also nice that since this is normally a brunch item, our guests can help themselves as soon as they walk in the door. Before the Turkey is ready, everyone has had more than one serving as family and friends gather around talking and catching up. After the parade, the men are usually on the couch watching football, drinking their bloodies and at some point take my younger cousins outside to play just as an excuse for them to go smoke their cuban cigars.  As the children play, and the women are usually inside chatting while snipping green beans and thickening gravy. I love every moment of it!

So here goes: Emeril’s “Cajun” Bloody Mary Recipe I have found to be the best!

1 1/2 cups tomato juice
3/4 cups vodka
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
Pickled green beans or okra, for garnish
Cocktail onions, for garnish

Combine all ingredients (except garnish) in a small pitcher and stir to combine. Refrigerate until well chilled. Serve over ice with pickled green beans or okra and cocktail onions for garnish.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

– Get creative with the fixins! I normally use:

  • Celery sticks
  • Slim Jims
  • Raw, peeled shrimp
  • green olives
  • Peppadews (usually found in the olive bar)
  • Black Olives
  • Claussen Kosher Dill, Mini Pickels
  • Hot Sauce
  • Horseradish 



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