Bourbon Bloody Mary


  1. 1 lime wedge
  2. celery salt
  3. 2 ounces bourbon
  4. 1 tablespoon Sriracha (or less)
  5. 1 teaspoon Worcestershire sauce
  6. Freshly ground black pepper
  7. Salt
  8. 5.5 ounces regular tomato juice
Print Drink Recipe

How to Make It

Moisten the rim of your glass with a slice of lime, then roll the top of the cup on a plate lined with celery salt. (Note: This first step can be eliminated if you’re using an actual tailgate for a table top.) Fill glass three-quarters full with ice. Add bourbon, sriracha, Worcestershire sauce, a generous sprinkling of pepper, and a hearty dash of both celery and regular salts, then give it a good stir. Fill to the top with tomato juice, add a generous squeeze of lime (don’t skip the lime, or your drink will be too sweet), and stir again. Garnish the glass with the lime wedge and enjoy.

Why We Like It

I like to think I can hang with the guys — I love red meat, I drink whiskey without mixers, and I curse like a goddamned sailor. But I just don’t get sports. According to my husband, the Bloody Mary is a big tailgating drink. Bloody Marys I like. I like them even better when they’re made with bourbon instead of the traditional vodka. In fact, get a few bourbon Bloody Marys in me and I might even be able to sit through a football game. I first had a bourbon Bloody Mary at Char No. 4 in Brooklyn. Theirs is made with fresh horseradish and a house-made pickle. My version uses my favorite hot sauce, Sriracha, and is simple enough to make while you’re tailgating, or brunching, if that’s more your style.

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