Cochon Bloody Mary w/ pork jus

It’s been an afternoon of discoveries. I’m not sure which is most stunning:

1. The fact that a magazine called Garden & Gun actually exists.

2. The fact that despite the backwater-sounding title, it’s a beautiful-looking publication. It’s even an ASME National Magazine Award finalist, going up against the likes of Martha Stewart’s publications and The New Yorker.

3. The fact that it’s featuring one of the most mouth-watering Bloody Mary recipes I’ve ever read, from celebrated New Orleans Cajun haven Cochon. In addition to the usual suspects, it includes pork jus, okra brine, Crystal hot sauce, and a good dose of grainy mustard.  I can’t help myself. Here’s the recipe, as posted on the Garden & Gun “Talk of the South” blog.

photo credit: Chris Granger

Cochon Bloody Mary
(yields 10–12 servings)

1 can V8 (46 oz.)
2 tbsp. finely ground black pepper
2 tbsp. whole grain mustard
1 tbsp. garlic powder
1.5 oz. pork jus
1.5 oz. lime juice
2.5 oz. lemon juice
3.5 oz. hot sauce (preferably Crystal brand)
2 oz. green hot sauce
1.5 oz. red wine vinegar
1 oz. olive juice
1.5 oz. okra juice (the brine from a jar of pickled okra)
vodka of choice

Mix it up: Combine everything in a pitcher—except vodka—and stir. To serve: Fill glass with ice. Add about 2 ounces of vodka. Fill with Bloody Mary mixture. Stir, garnish with pickled okra and a stalk of celery, and serve. The mixture can be made ahead of time and kept in a sealed pitcher for up to a week.

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