An oyster is placed in the bottom of a shot glass and topped with a classic bloody Mary mixture. Serve as a cocktail or an appetizer.
Chef Eman Loubier and sous chef Mike Doyle make lots of pickled green beans and pickled okra to put in bloody marys at Dante's Kitchen in the Riverbend.
an image of Marie Laveau, Voodoo Queen of New Orleans
Spicy Bloody Mary - The smoothness of vodka pairs well with the bite of tomato juice and spicy horseradish. The Bloody Mary has become an almost indispensable brunch (and Super Bowl) companion.
“Balconies, bloody marys and blue skies. That’s what NOLA dreams are made of.
Baby dragon baby bottle of Tabasco. I love hot sauce (Cholulua, Tapatio.) and dragons are cool. So this will stay.