Cajun Bloody Mary Cocktail Recipe
This spicy twist on a classic brunch cocktail adds Louisiana-style heat and seasoning. The recipe combines vodka, tomato juice, and bold Cajun spices for a drink that packs a flavorful punch.
Equipment
- Large cocktail shaker
- Jigger or measuring tool
- Tall glass
- Stirring spoon
- Cutting Board
- Sharp knife
- Fine-mesh strainer
Ingredients
- 2 oz vodka
- 4 oz tomato juice
- 1 tsp Cajun seasoning
- ½ tsp Worcestershire sauce
- ½ tsp hot sauce preferably Louisiana-style
- ½ tsp prepared horseradish
- ¼ tsp fresh lemon juice
- Pinch of celery salt
- Ice cubes
Garnish Options:
- Celery stalk
- Pickled okra
- Green olives
- Lemon wedge
- Cajun-spiced shrimp
- Bacon strip
Instructions
- Fill the cocktail shaker halfway with ice cubes.
- Add vodka, tomato juice, Cajun seasoning, Worcestershire sauce, hot sauce, horseradish, lemon juice, and celery salt to the shaker.
- Shake vigorously for 10-15 seconds to mix all ingredients.
- Fill a tall glass with fresh ice cubes.
- Strain the mixture into the glass.
- Add desired garnishes.
Notes
The drink can be made spicier by adding extra hot sauce or Cajun seasoning.
Store leftover mix (without alcohol) in the refrigerator for up to 3 days.
For a non-alcoholic version, replace vodka with extra tomato juice.
Rim the glass with Cajun seasoning for extra flavor. Just wet the rim with a lemon wedge and dip in the seasoning.
Store leftover mix (without alcohol) in the refrigerator for up to 3 days.
For a non-alcoholic version, replace vodka with extra tomato juice.
Rim the glass with Cajun seasoning for extra flavor. Just wet the rim with a lemon wedge and dip in the seasoning.