Bourbon Bloody Mary

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 — except when it comes to sports. I just don’t get sports things, nor do I care to. But people are talking a lot about football lately, and 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.

Bourbon Bloody Mary

1 lime wedge
celery salt
2 ounces bourbon
1 tablespoon Sriracha (or less if you can’t stand the heat)
1 teaspoon Worcestershire sauce
Freshly ground black pepper
5.5 ounces regular tomato juice (the little six-pack cans are perfect for this, no measuring required

Glassware: Pint glass, or red plastic cup if you’re tailgating

Method: 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.