Pat: It’s the last chapter of the book, right? Gina: It is. Pat: Our last chance to use barbecue sauce, right? Gina: Did we use it in the dessert chapter? Pat: I don’t think so. Gina: Well, okay, then. Neely’s Barbecue Sauce and your favorite spicy morning libation are a match made in heaven. Using robust vegetable juice like V8 (in place of tomato juice) helps balance out the flavor of the tangy sauce. To make a Virgin Mary, skip the vodka and add an extra squeeze or two of fresh lemon juice.

　　

Ingredients

makes 2 potent drinks

　　4 ounces hot-pepper vodka

　　8 ounces vegetable juice (we recommend V8)

　　2 tablespoons Neely’s Barbecue Sauce (page 25)

　　2 teaspoons prepared horseradish

　　1/2 teaspoon celery salt

　　Dash Worcestershire sauce

　　Dash hot sauce

　　1/2 lemon, juiced, plus a lemon wedge for moistening glasses

　　Neely’s Barbecue Seasoning (page 22), for garnish

　　2 thinly sliced lemon rounds, for garnish

　　2 celery stalks from the heart, including leaves, for garnish

　　Pickled okra, for garnish

　　Large green olives, for garnish

　　

Step 1

Combine the hot-pepper vodka, vegetable juice, Neely’s Barbecue Sauce, horseradish, celery salt, Worcestershire sauce, hot sauce, and lemon juice in a cocktail shaker with ice, and shake well to combine.

　　

Step 2

Moisten the edge of two tall glasses with a lemon wedge, then dip the rim into Neely’s Barbecue Seasoning. Pour the Bloody Mary into the glasses, filled with ice. Garnish each with a lemon round, a celery stalk, pickled okra, and an olive.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.