Not everyone will have pickled okra in their refrigerator, but we had a bumper crop of okra and pickled two large containers for just such a purpose as this. The smaller okra tastes better, but the longer ones do double-duty as a swizzle stick in this recipe. It is very flavorful but not too spicy, especially if you omit the hot sauce. For those who appreciate the heat, just add more hot sauce. See? Simply adjust for success! Enjoy!
Ingredients to make Six Servings:
4 cups of Spicy V8 juice
2 cups of good vodka (we like Chopin for small batches or Smirnoff for big parties)
3 Tbsp Worcestershire
5 tsp horseradish
2 1/2 tsp finely grated shallots
1 1/2 tsp minced garlic
2 Tbsp pickle juice (use dill or the juice from your pickled veggies)
2 tsp Tabasco or other hot sauce (we like Cholula)
3/4 tsp celery seeds
2 1/2 tsp fresh ground pepper
1 1/2 tsp kosher or ground sea salt
grated zest and juice from 1 lemon and 1 lime
6 pickled okra pods
12 cocktail onions
6 large olives
- Combine V8, vodka, Worcestershire, horseradis, shallots, garlic, pickle juice, hot sauce, celery seeds, pepper, salt and lemon and lime juice and zest in a large pitcher and stir well. Chill in the fridge until cold.
- Fill six rocks glasses with ice. Make six skewers with 1 olive, 2 onions, and 1 okra pod on each and place one skewer in each glass.
- Pour chilled cocktails into each glass and enjoy.