Sep 21, 2015
I'm at it again putting my Culinary training to work on creating cocktails...I give you my Creole Bloody Mary - a purée of heirloom tomato, caramelized onion bell pepper and celery, lemon, Tabasco, soy, blackening spice, parsley and black pepper. Garnished with pickled okra, olives and a creole BBQ spice rim. Come in to @9thstreetpublichouse to get one of these bad boys this week ! #chefbartender #cheflife #bloodymary #craftcocktails (at 9th Street Public House)