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Makes 1 drink
This riff on a Bloody Mary takes advantage of seasonal citrus and uses my favorite mix (with a spicy addition) to keep everything simple and easy. The botanical rum adds bright spice and subtle warmth, which I balance with tart blood orange juice. The other garnishes are about as New Orleans as it gets, which is perfect since the rum is distilled there.
Fill a 16-ounce mixing glass or mug with ice. Skewer the garnishes or plate them on a small plate.
Add the rum, blood orange juice, and Salvador to the glass and fill with the Bloody Mary mix. Pour back and forth into another mixing glass until everything is well chilled.
Strain into a fresh tumbler filled with ice and garnish, dusting the blood orange with a bit of Blue Grass N12 for kick. Serve with a small plate either way to rest the garnishes on, as it makes them easier to eat.
For pickled green beans and okra I like the Cajun Chef brand.
• As is now de rigueur for this kind of cocktail, feel free to go wild with the garnish. For example, try topping it with a piece or two of Shrimp Salvador.
• The botanical and lightly sweet aroma of the rum makes it the best match for this cocktail, but feel free to sub your favorite gin, or even vodka if that's what you prefer.
Food images and recipe © Christian Leue.
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