Did you know it was the 80th Anniversary of the Bloody Mary? I didn’t. I always just assumed it had always existed since the dawn of mankind. And I didn’t know it was invented in New York. I didn’t know any of this until I went to Madame Geneva for a Bloody Marys hosted by Absolut. They showed us how to make a traditional Bloody Mary and then top it with Saxon and Parole’s famous DYI Bloody Mary Bar , which could get out of hand.

Absolut Bloody Mary

They also served us this year’s winner of the Chopped Best Bloody Mary from the NYC Food & Wine Festival. It was good. Here’s the recipe.

A BLOODY BEAUX THAI

By David Wakefield

INGREDIENTS:

1.5 parts ABSOLUT Cilantro
.5 parts Sriracha
.75 parts dill pickle juice
.5 parts Creole Style Hot sauce
1 pinch ground mustard
2 pinches Creole seasoning
1 pinch Celery Salt
1 dash worcestershire sauce
4 parts Bloody Mary Mix

DIRECTIONS:

On a 6″ bamboo skewer:
2 Mini Boudin Balls (hot out of the fryer)
2 red Thai Chili pepper (Birdseye Chili)
and 2 cocktail onions
1 Lime Wheel
1 piece pickled okra
Laid across the mouth of the Glass

Other Garnish:
Glass rimmed with Creole Seasoning
1 Celery Stalk (top intact)

About The Author

Jason Lam

Food blogger since 2008. Hair model since 2003.

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