Creole Bloody Mary

Creole Bloody Mary

Creole Bloody Mary

Recipe by Rhum Barbancourt White, Photo by Raoul Beltrame


  • 2 oz Rhum Barbancourt White Rhum

  • 1 oz lemon juice

  • 1 dash hot sauce

  • 1 dash Worcestershire sauce

  • ½ oz beef bouillon

  • Dash of salt

  • Dash of black pepper

  • Lemon slice


  • In a shaker filled with ice, add the Rhum Barbancourt White Rhume, beef bouillon, hot sauce, Worcestershire sauce, lemon juice, salt and pepper and shake well
  • Strain into a highball glass filled with ice and garnish with a slice of lemon.


  • A unique Haitian version of the bloody mary

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