Perfect for football season, Buddy sends us this creation from Cajun Country. This spicy concoction is perfect for LSU vs. VT on Saturday Night, I’m thinking pitchers!
Ingredients
2 ½ oz vodka
1/4 oz dry vermouth
Olive juice (Buddy recommends Dirty Tony’s)
1 to 4 drops of Bulliard’s Louisiana Supreme Habanero Pepper Sauce
Instructions
Shake over ice. Pour into pre-chilled cocktail glass. Garnish with pickled okra, jalapeño stuffed olives, tomolives, pickled string beans, cocktail onions, and the like. Buddy’s favorite is Hebert’s Mildly Hot Cajun Pickled Quail Eggs.
