New Orleans Bloody Mary

I drank a lot of Bloody Marys in New Orleans, so here’s how to make a NOLA-style one – plus the Creole-style salt they use on the rim.

Ingredients

Serves 2

• Creole rim salt: 60g kosher salt, ½ tsp celery salt, a pinch each of onion granules, chilli powder and paprika, and a good grind of black pepper
• 120ml vodka
• 240ml Clamato (or tomato juice)
• ½ tsp horseradish cream (or freshly grated horseradish)
• 6 dashes Worcestershire sauce
• About 8 dashes Tabasco
• 2 pinches paprika
• 2 pinches celery salt
• A good grind of black pepper
• Juice of a lemon cheek
• Ice
• To garnish: anchovy-stuffed olives, pickled chilli, celery, cowboy candy (candied jalapeños) – something pickley

Method

1. Mix the rim salt ingredients in a jar and store until needed.
2. Dip the rim of each glass in water and roll it in the salt.
3. Put the vodka, Clamato, horseradish, Worcestershire, Tabasco, paprika, celery salt and pepper in a cocktail shaker with ice.
4. Cut the cheek off a lemon and squeeze it in, then shake well.
5. Strain between the two glasses and dress with your garnishes.

Jules’s tip

Cutting the cheek off the lemon means no pips in your drink.

Cheers! – Jules x