5 Reviews

WOW! A real show stopper for me! Bouillon is the secret ingredient here!

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rosslare June 25, 2015

I've been making this recipe for years. Hands down it is the very best! The recipe is from Brennan's in New Orleans, and was printed in Playboy magazine early to mid eighties. The original recipe called for 2 tablespoons of worcectershire sauce. A word of advice, only use Campbell's beef broth. Any other brand isn't rich enough.

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Chef8759 September 24, 2009

I just found my new favorite bloody mary!!! Creole anything makes me happy (love spicy). I think the Pickapeppa souces listed are key to the proper flavor in this drink! Glad I was able to finally get a hold of some!**Made for beverage tag 2008**

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Mommy Diva August 05, 2008

Mmm, this is a good one. I had the best bloody mary I've ever had at a resort in Cancun and have been trying desperately to recreate it. I had to sub a bit - used spicy V-8 and had to use a couple dashes of Maggi for the bouillion. I also used Tabasco and a bit more that was stated, I like them spicy! This is very, very close. I think the addition of some celery seed might be the missing ingredient. Thanks for a good cocktail!

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Denise! July 21, 2008

Wowsers! This is the baby to keep you company while reading that action mystery book on the deck! Fabulous but not for the heat timid! Accidentally mixed in the lemon pepper by just remembering the ingredients without re-reading the recipe. It still worked fine. Fire and yummm! :D

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Annacia July 13, 2008
Creole Bloody Mary