Hard Rock Biloxi’s Bloody Mary

The folks from the Hard Rock Hotel & Casino Biloxi put a surf ’n’ turf spin on the classic hangover cure.

Photographed by Jonathon Kambouris

The Drink

• 1½ oz. Tito’s Handmade Vodka

• 12 oz. tomato juice

• 2 dashes Worcestershire sauce

• 3 dashes Tabasco

• ¼ tsp. each grated horseradish, celery salt, and pepper

• The juice of 1/8 piece each fresh lemon and lime

• Dash of anchovy paste (or two fresh anchovies ground until smooth)

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Stir together all the ingredients except for the vodka in a 20 oz. shaker glass. Add the Tito’s and ice, shake well, and pour into a tall glass. Garnish with celery and a stalk of asparagus.

The Surf

Add one shrimp (peeled and deveined) to a small pot of boiling water that’s been seasoned with 1 tsp. crab boil and the juice of one lemon. Cook for about three minutes, and then shock with an ice bath to keep it from over­cook­ing. Set aside. 

Grill one Andouille sausage and cut off a one-inch chunk. Wrap the shrimp around the piece of sausage and stick it onto a six-inch skewer. Add it to the glass.

The Turf

Season a 2.5 oz. Kobe beef patty with salt and pepper, set it on a charbroiler, and sear until markings are visible. Brush a mini ciabatta roll with butter and toast it. Mix 1 Tbs. mayo with a couple of drops of sriracha and spread that onto the roll.

Place the beef patty on the roll and top with shredded lettuce, Tabasco-fried red onions, and Boursin cheese pressed into a wheel. Put a pickle on a six-inch skewer, then a grape tomato, then the slider, and finally another grape tomato to secure it all in place.

Drink, eat, go back to bed!

Check out How To Make a Boozy Bottle Rocket and Fresh Hop Pale Ale