Booze with a Bite

An Easy Bloody Mary with a Southern Twist

Nothing beats a spicy, savory Bloody Mary at brunch. But if you want to take it up a notch, you’ll need the ultimate garnish: fried gator.

The below recipe is inspired by Creole Soul, one of our favorite spots in Seattle Southside for authentic southern comfort food. Special thanks to owner and chef Hampton Isom – a New Orleans native bringing southern flavor to the Northwest.

Creole Soul's Gator Mary

Ingredients

Ice
3 to 4 ounces Bloody Mary mix
2 ounces vodka
1 orange slice
Cajun seasoning (Isom recommends the brand Slap Ya Mama)
2 to 3 pickled asparagus spears
2 to 3 pickled green beans
1 piece fried alligator, for garnish

Preparation

Fill a tall glass, such as a highball glass, with ice.
Pour in the Bloody Mary mix and vodka. Stir gently.
Prepare a second tall glass by running the orange slice around the rim. Turn the glass upside down and dip the rim into Cajun seasoning to coat.
Pour the Bloody Mary mixture, including the ice, into the seasoned glass.
Garnish with asparagus spears, green beans, and a skewer of fried alligator. Serve immediately.

Cheers!

Fried Gator Garnish

Ingredients

4 ounces alligator meat, cut into 1-inch chunks
½ cup buttermilk
½ cup all-purpose flour
¼ cup cornmeal
1 teaspoon Cajun seasoning
Vegetable oil, for frying

Preparation

In a bowl, soak the alligator meat in buttermilk for 15 to 30 minutes.
In another bowl, mix together the flour, cornmeal, and Cajun seasoning.
Heat about 1 inch of oil in a small skillet over medium-high heat until shimmering.
Remove the gator pieces from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, coating evenly.
Fry in batches until golden brown and cooked through, about 2 to 3 minutes per side. Drain on paper towels.
Thread one piece onto a cocktail skewer for garnish. (Snack on the rest—or make another round.)