Mandeville, LA – Why do I call this Franco’s Bloody Mary? Well, the story involves a first cousin of mine who earned the nickname “Franco”, details of which I will spare you to maintain our “G” rating.
While working at Friend’s Restaurant in the summers of 1994-5 we developed this (yep, I tended bar to make ends meet early in my radio vocation) and at one point had an investor lined up to bottle and market it.
Stuff You’ll Need
1 lemon, quartered
1 lime, quartered
1 8 inch long celery stalk with leaves attached
8 ounces non GMO tomato juice
2 tblsp Lea and Perrin
1 tblsp Crystal™ brand hot sauce
1 tblsp minced garlic
1 tsp kosher salt
1 tblsp celery salt
1 tsp Tony Chacherie’s Cajun seasoning
1 tsp coarse ground black pepper
2 oz Magnolia or other small batch vodka
1 pint glass with crushed ice, filled
In a 1 pint cocktail mixing tin: Squeeze 2 each of the lemon and lime quarters into the tin, discard the peels. Add the tomato juice, Lea and Perrin, Crystal hot sauce, garlic, black pepper and celery salt do NOT add the salt now! Shake vigorously for 10-15 seconds. Over the ice add the Magnolia™ Vodka. Add the mixture to the glass, if you measured right you should just be near the top, ain’t that sweet! NOW add the salt to the tin and return the whole concoction to the tin. Shake 10-15 seconds and return to the pint glass. Garnish with the celery stalk, 1 wedge each of the lemon and lime and a sprinkle of Tony’s across the top.
You can also add your favorite pickled beans and olives etc. Serve immediately.