Recipe courtesy of Ti Martin and Jamie Shannon
Total:
8 min
Active:
8 min
Yield:
1 serving

Ingredients

  • 1 1/2 ounces vodka
  • 1 teaspoon prepared horseradish, any color
  • 1 teaspoon or 2 splashes Worcestershire sauce
  • 2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice
  • 1/2 cup vegetable or tomato juice
Garnish:
  • Creole Seafood Seasoning, recipe follows, or store-bought, to taste
  • 1 medium-sized pickled pepper, skewered with sugar cane or toothpick
  • 1 medium-sized piece pickled okra, skewed with a sugarcane or toothpick
Garden Hot Sauce:
  • 1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination)
  • 1 cup kosher salt
  • 3 cups white vinegar

Directions

Garnish:

Place ice cubes in an Old Fashioned glass until it's 2/3 full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, then let rest in the shaker. Wet the rim of the glass and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and the okra.

Although at Commander's we use sugarcane for our skewers, out-side of our region you may not be able to buy it very readily, so skewer with toothpicks instead.

Garden Hot Sauce:

Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.

Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.

As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor -- at least 2 months, or longer.

Use as the hot sauce in many recipes.

Cook's Note

Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.

IDEAS YOU'LL LOVE

Bloody Mary

Recipe courtesy of Alton Brown

Jalapeno Bloody Mary

Recipe courtesy of Emeril Lagasse

Balsamic Bloody Mary

Recipe courtesy of Mario Batali

Bloody Mary - A Pitcherful

Apolline's Deluxe Bloody Mary

Long Haul Bloody Mary

Recipe courtesy of Dan Pashman|Laurie March

Smoky Chipotle Bloody Mary

Recipe courtesy of Nadia G.

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c