Creole Bloody Mary Recipe

Pour the coarse salt and a pinch of cayenne onto a small plate and spread into an even layer.

Rub the rim of a highball or Collins glass with the lemon wedge, then dip and twist the rim into the salt-cayenne to coat. Fill the glass with ice and set aside.

Combine base ingredients

In a shaker or mixing glass filled with ice, add 2 oz vodka (or gin or blanco tequila), 4 oz tomato juice, 0.5 oz fresh lemon juice, 0.5 tbs Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes Creole hot sauce, 0.25 tsp celery salt, 6 grinds fresh black pepper, and 0.25 tsp smoked paprika.

Stir the mixture briskly for about 20–30 seconds (do not shake—stirring keeps the texture smooth). Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or more lemon for brightness.

Strain the mixed cocktail into the prepared ice-filled glass.

Optional amaro float

If adding the amaro float (+$2), gently pour 0.25 oz amaro over the back of a spoon held just above the drink’s surface so the amaro layers on top. This adds a bitter herbal note without stirring it in.

Garnish with a celery stalk and one pickled okra or pickled green bean skewered with a cocktail pick. Optionally add a slice of cooked andouille or smoked sausage to the pick for a Creole touch.

Serve immediately with a small straw and a napkin. Recommend advising drinker to stir briefly if they want the amaro incorporated.