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Cocktail Recipe du Jour: Best Toppings for your Bloody Mary

Posted on August 26, 2015 by Clint Cocagne | 0 Comments

My friends regularly send me any and all articles remotely related to the Bloody Mary. My friend Amanda just sent me this one, which gives you ten ideas of toppings for your Bloody. I like this article because it doesn't suggest adding a whole fried chicken and a Big Mac like some of the other articles. It does have the usual oyster and/or shrimp topping ideas but it also has other great suggestions like a bagel with lox. My favorite is their grilled cheese topping idea since Bloody Marys are essentially spicier tomato soup (with vodka) and we all know how well grilled cheese goes with tomato soup, er, anything! So here's the link for ten ideas for your next Bloody! I might just add one through ten and call it a day. Let's be honest, that's absolutely what I'm going to do.


Read it here.

Cocktail Recipe du Jour: Canada's Bloody Caesar

Posted on April 22, 2015 by Miriam Zelinsky | 0 Comments

There's no denying I'm a huge Bloody Mary fan! So when I went to Montreal over Easter weekend, I was (most) excited about trying as many "Caesars" as I could get my paws on. A Caesar is Canada's version of the Bloody Mary, using Clamato juice as a base instead of regular tomato juice. Although I love clams, I was originally skeeved out about trying bottled tomato juice mixed with some sort of clam juice. It was actually delicious and think I'm subbing Clamato for regular tomato juice when I make my next Bloody. Joe Beef won for the best Caesar. It was spicy and rich and had an oyster, shrimp and cornichon as a garnish – yum!

Here's the recipe! Cheers!

What You'll Need:

Tabasco to taste – 5 to 7 dashes (I use 30)

Worcestershire Sauce – 5 dashes



Old Bay

2 Shots of Vodka

Mott's Clamato Juice

Black pepper

1 tbl spoon of horseradish

What To Do:

1) Rub the lime wedge around the rim of the glass, and dip the glass in Old Bay

2) Add the Tabasco, squeeze of lime, pepper, Worcestershire Sauce, and horseradish to a high ball glass with a little ice. You don't want it to get too watery.

3) Add the vodka 

4) Top off with Clamato

5) Garnishes: Cornichons + lime (bonus: lobster claw, shucked oyster and/or shrimp!)

Cocktail Recipe du Jour: The Greyhound

Posted on April 01, 2015 by Miriam Zelinsky | 0 Comments

After long last, spring is finally here and Easter is just around the corner. Consider making a Greyhound or Salty Dog for your Easter brunch this Sunday. It's super easy and refreshing, plus grapefruits are good for you and loaded with vitamins. In addition, this drink is super versatile – you can substitute tequila, mezcal or gin.

As a bonus, consider pairing the cocktail with one of our Easter-appropriate ties like the "Foreplay," "Sweet Shades Bro" or "Spread Eagle" Whichever you choose, you'll definitely be in for some interesting brunch conversation with the family! 

Cheers and happy Easter!

What You'll Need:

3 oz. of grapefruit juice (we prefer fresh – if you're squeezing it yourself, make sure to use a strainer. You don't want the seeds getting in the way of enjoying your cocktail)
2 oz. of your favorite vodka
Salt (if you're turning it into a Salty Dog - we prefer Himalayan pink salt)
Bonus: use a fresh rosemary sprig for garnish.

What To Do:

1) If you're making a Salty Dog, run the rim of your glass through the grapefruit and then dip it into the salt.
2) Pour the grapefruit juice and vodka in a glass with ice and stir or pour them into a shaker with ice if you're serving it up.
3) Garnish with the rosemary and you're good to go!

Shop our ties here
 The Foreplay                                                                                               The Spread Eagle

Style Me Pretty: Tara and Erik's Wedding 10/14

Posted on March 24, 2015 by Miriam Zelinsky | 0 Comments

I was so excited when my friend Tara asked Lazyjack Press to design custom pocket squares as groomsmen's gifts for her wedding last October. She decided to go with our "All Tied Up" design in  classic black and white. It added a little something extra and fun to the classic tuxedo and was a great gift for the groom to give his groomsmen. The wedding couldn't have been more elegant (it was just featured on  I'm really honored that Lazyjack Press was a part of it!

Check out the rest of the article on Style Me Pretty.

For custom inquiries, please email:



Belly Up to the Bar: Mardi Gras Jambalaya

Posted on February 26, 2015 by Miriam Zelinsky | 0 Comments

What holiday is more bacchanalian than Mardi Gras? Hands down New Orleans corners the market when it comes to Fat Tuesday festivities. But it doesn’t have to be all about booze, beads and boobs. The name of the day comes from using up all your fancy food to make way for a time of fasting. No one is saying you need to do the fasting bit, but I know I never pass up a chance to chow down on some festive fare. And if I can’t make it to the best carnival celebrations in the world, you can be sure that I will be enjoying myself locally. 

There are many traditional foods when it comes to Mardi Gras. Fastnachts, king cakes, and pancakes top the list but if you want to feel truly naughty you need something with a healthy amount of HEAT. At LJP, Miriam is her Highness of Hotness when it comes to spice. Just sample a few of her famous bloodies and you may need to call the fire department. I should probably buy stock in Tabasco. This spicy jambalaya incorporates my favorite decadent ingredients with enough heat to make the ladies want to tear off their tops and earn some of those beads. Pair with your favorite Abita beer straight from the Big Easy itself.  Bon appétit!

1 ¼ tsp paprika

1 tsp kosher salt

1 tsp garlic powder

½ tsp onion powder

½ tsp cayenne pepper

½ tsp dry oregano

½ tsp dry thyme

freshly ground pepper to taste


1 lb shrimp, peeled and deveined

3 cups chicken broth

3 links andouille sausage, sliced (not a smoked variety) must be raw

1 sweet onion, diced

1 cup sweet pepper, diced (I used Yummy Orange but use whatever you have on hand)

3 stalks of celery, diced

2 cloves garlic, minced

14 oz canned diced tomatoes

2 tbsp tomato paste

1 tsp Worcestershire sauce

2 bay leaves

1 cup medium grain white rice

¼ cup chopped fresh parsley

salt, pepper, and hot sauce to taste

  1. Mix ingredients for the spice blend together and set aside. 
  2. Heat a large skillet over medium heat and brown sausage on both sides. 
  3. Once the sausage has released some of the fat and is mostly cooked add the onion, sweet pepper and celery and cook until fairly tender. If it doesn’t release fat you may need to use some oil before you up in the vegetables. 
  4. Add the garlic and 1 tbsp of spice blend and stir to ensure even coating.
  5. Add the tomato paste and cook to caramelize a little . Add two cups of broth, tomatoes, Worcestershire, bay leaves and rice. Bring to a boil.
  6. Reduce heat and simmer until rice is tender. If it starts to burn or stick too much add ¼ cup additional broth at a time. Sauce should be completely thick, this is no like a soup. Consistency should be similar to paella or a dry risotto (not as creamy).  This will take about 30-40 minutes. 
  7. Add the shrimp and sprinkle with a little of the remaining spice blend. Cover and cook until shrimp are done approximately 5 minutes.
  8. Sprinkle with parsley and season to taste. Serve on a plate or bowl. There should be no pooling sauce (see image). 

Optional: Growing up in MD I like a little Old Bay on my shrimp. Feel free to use this to season the shrimp instead of the spice mix in the second to last step.

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