Cajun Bloody Mary

For Super Bowl Sunday, I wanted to mix up a new Bloody Mary recipe, so in honor of the Saints, I chose this Cajun Bloody Mary from the latest issue of Saveur, which features 12 amazing sounding bloody variations. The usually Worchestershire is replaced by beef broth, but remarkably, the drink isn't too heavy; spicy and refreshing.

4 oz. tomato juice
1 oz. beef broth
1 tsp. whole-grain mustard
1 tsp. fresh lime juice
1 tsp. fresh lemon juice
1 tsp. red wine vinegar
1⁄8 tsp. garlic powder
Tabasco, to taste
Pickled okra juice, to taste
Freshly ground black pepper, to taste
1 1⁄2 oz. vodka
Pickled okra, pickled green beans, 
and caper berries, for garnish

1. In a mixing glass, combine the tomato juice, broth, mustard, lime juice, lemon juice, vinegar, and garlic powder and season with Tabasco, okra juice, and black pepper; refrigerate mixture until chilled.
2. To serve, fill a rocks glass with ice cubes, pour in vodka, and stir in tomato juice mixture. Garnish with okra, beans, and caper berries.

Makes one cocktail.