Ingredients

1 1/2 cups tomato juice
3/4 cups vodka
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

Pickled green beans or okra, for garnish
Cocktail onions, for garnish

Instructions

Combine all ingredients
(except garnish) in a small pitcher and stir to combine. Refrigerate until well chilled.
Serve over ice with pickled green beans or okra and cocktail onions for
garnish. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by
William and Morrow, 1993.