Here, my friends is the “almost world famous recipe” from the now- defunct Sugar Magnolia restaurant (formerly at 1910 Magazine St.).  This drink has received rave reviews from almost every customer that tried one.  I tend to personally like my recipe better, but this many people can’t be wrong.  In fact, Jack from Jacque-Imo’s uses the SAME recipe at his restaurants in New Orleans and New York.  So how did I get the recipe?  I made hundreds of them while bar-tending at Sugar Magnolia, all in big batches.  Sorry about the size of the recipe… just cut it down to your likings. Edit

INGREDIENTS

• 3 Cans Tomato Juice (46 oz. each – from Sysco)
• 3 Tbsp Prepared Horseradish
• 3 Tbsp Minced Garlic
• 3 Tbsp Chili Powder
• 3 Tbsp Cumin
• 3 Tsp Kosher Salt
• 2 Tsp Course Black Pepper
• 6 Tbsp Worcestershire Sauce
• 1/4 Tsp Cayenne Pepper
• Fresh Lime Juice

METHOD
Mix all ingredients in a large container.  Keep refrigerated.  Pour each individual drink in a tall glass, filled with ice and 2 oz. of Absolut Peppar vodka.

GARNISH
In the drink

• 2 Spicy pickled green beans
• 1 Lemon wedge
• 1 Lime Wedge
• 2 Large Olives
• 2 Cocktail Onions (optional)
• 1 Celery Stalk (optional)

NOTE

• I personally feel like the onions and celery are a bit over-kill.  There is a fine line between a “party in a glass” and a ridiculous concoction.  Use what you like.

On the rim

• 1 Cucumber Slice
• 1 Large spicy boiled shrimp
• Seasoning mix on the rim (combination of blackened seasoning, kosher salt & black pepper)

NOTES

• The seasoning mix for the rim is easy… mix up a bunch and put it in a plastic container for later.
• The boiled shrimp was added at my suggestion.  Although it was my idea, I “borrowed” it from Cafe Rani (on Magazine St.), they did it long before I copied it at the restaurant.  Though ours was better!  The slice of cucumber was also my suggestion, but of course I borrowed that one from Pat O’Briens.  See a trend?

courtesy of Kevin Lacassin
NolaFoodie.com

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