As the weather gets warmer in New Orleans, Chef Tory McPhail decided it was time to trace the roots of Creole cooking back down to the Islands, so he made 10 types of hot sauce. Hope you come into Commander’s Palace to enjoy Tory’s bold & bright flavors.
(this batch recipe makes 8 cocktails)
2 teaspoons Creole seasoning
One 32 oz bottle V-8 juice
6 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon Crystal hot sauce, or more to taste
9 lemon wedges
6 cups vodka
8 lime wedges
Garnishes:
Lu adds pickled okra or green beans to hers, but try cherry tomatoes, cocktail onions, pimento-stuffed olives, celery or whatever …
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