Creole Bloody Mary
photo by Annacia
- Ready In:
- Shake all ingredients with ice in a shaker. just until chilled.
- Strain over fresh ice in 2 12 oz. glasses. Sprinkle lemon pepper lightly over both drinks. Add celery stick if desired.
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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.
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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