Saturday, May 9, 2009


The Alpine's Cajun Bloody Mary

12 oz Absolut Peppar (this is about 1 1/2 oz per 8 oz glass) 2 bottles Zing Zang Bloody Mary mix 1 bottle of Tabasco or Mr. T's hot sauce 1 dash prepared horseradish (I use quite a bit because I like em spicy) 1/4 tsp black pepper Creole seasoning for rim of glass

Mix all ingredients together in 1 gallon container. (I use plastic ice cubes so it doesn't get all watered down). Wet rim of glass with lime. Dip rim of glass in Creole seasoning. Garnish glass with green bean, olives, a pickle spear or a baby celery stalk

***I am not much of a drinker but while in New Orleans I wanted to try a few of the local specialities. This was absolutely fantastic!

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