A few special touches make this version really interesting:
1. the main spirit used is absinthe, not tequila or vodka, and it’s relatively light on the tomato juice, plus a good dose of lime juice instead of the lemon that brightens most Bloodies. I haven’t yet tried it, but it sounds like a refreshing twist.
2. this drink is not for instant gratification freaks. Jon adds savory extras like salt & pepper, horseradish, and Tabasco, and then lets it meld for a full 24 hours.
3. Then — and only then! — he pours it over ice and garnishes with something smoky and pickled, like okra.
New Orleans Bloody Mary (by Jonathan Pogash)
1 oz. LUCID Absinthe
2 oz. Tomato juice
1 pinch black pepper
1 pinch horseradish sauce
1 dash Tabasco hot sauce
3 dashes Worcestershire sauce
1 dash kosher salt
1/2 oz. fresh lime juice
Directions: Combine ingredients and marinate for 24 hrs. Then pour over ice into tall glass.
Garnish: Rick’s Picks “Smokra” pickled okra (or any other pickled vegetable)