Narrative by Liz & Mel
Recipes by JoAnn
Shortly after Sookie’s first visit to Fangtasia, Eric had this drink made up. To this day, he won’t say why, but it can be assumed that her spiciness was the greatest influence. Add in the Hell’s Kitchen Pickled Green Bean and you’ve got the kickiest concoction on the drink list.
Eric: “You surprise me. That is a rare quality in a breather.” Sookie: “You disgust me.” Eric: “Perhaps I’ll grow on you.” Sookie: “I’d prefer cancer.” – True Blood episode 2.03, “Scratches”
2 ounces vodka (use a good-quality vodka)
1 tsp prepared horseradish
2 splashes Worcestershire sauce
2 splashes of hot sauce
1/2 cup of vegetable juice (We use V-8. Don’t use low sodium, or your drink will be bland.)
Cajun Seasoning, to taste (recipe follows)
One stalk of celery
One pickled green bean (recipe follows)
Fill a 12 oz cocktail glass tumbler 3/4 of the way with ice. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Pour into a cocktail shaker, shake well, and let rest. Meanwhile, wet the rim of the glass and coat it with the Crole seasoning. Pout the drink back into the glass and garnish with the celery and pepperoncini. To make multiple drinks, just set up each glass with the drink ingredients and shake one at a time.
Ingredients for Cajun Seasoning:
2 tbsp powdered garlic
1-2 tbsp fresh ground black pepper
1/2 – 1 tbsp cayenne (or more if you like it hot)
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp dried basil
2 1/2 -3 tbsp sweet paprika
1 1/2 tbsp powdered onion
A few pinches of salt
Optional: white pepper, about a teaspoon or two
Directions: Mix it all up and keep it in a glass jar or container.
Hell’s Kitchen Pickled Green Beans
Makes 4 pints
1 1/3 cups sugar
2 2/3 cups white vinegar
4 cups water
2 pounds green beans, trimmed
½ tablespoon cloves
10 cloves garlic, cut in half
½ tablespoon allspice
6 dried small hot dried chiles
3 bay leaves
1 tablespoon peppercorns
3 tablespoons kosher salt
1. Combine sugar, vinegar and water in a large saucepan and bring to a boil.
2. Mix all the spices and salt together.
3. Pack green beans tightly into clean sterilized jars. Divide the spices into the jars. Pour boiling pickle base into jars to cover beans and spices, leaving ½ inch head space. Cover with lids and bands. Process in a boiling water bath for 20 minutes. Carefully remove hot jars. Let cool at room temperature for a day.
4. Let jars mellow for two weeks before using.