For the Bloody Mary mix: Whisk the tomato juice, hot sauce, Worcestershire and celery salt together. Refrigerate until ready to use.
For the Bloody Mary: Pour the vodka into a 16-ounce Collins glass and fill with ice. Add 3 to 4 ounces of the Bloody Mary mix, leaving about 1-inch of space at the top for the garnishes. Top with a shaker and shake until well mixed.
Garnish with the olives, onions, lemon wedge, lime wedge and celery. Then add the deluxe garnishes: the bacon-wrapped green beans, shrimp and finally the mini sausage biscuit.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Apolline Restaurant, New Orleans, LA