Bourbon Bloody Mary

Spicy and savory, this satisfying riff on the Bloody Mary features a feast of ingredients that gives this cocktail well-rounded flavor with a bold bourbon boost.

Ingredients

1-1/2 parts Maker’s Mark Bourbon^®
4 parts tomato juice
1/4 part Cholula^® Hot Sauce
4 dashes Worcestershire sauce
2 dashes celery bitters
2 wedges lemon
1 wedge lime
1 tsp. salt/pepper/paprika mix

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Pro Tips

Do Get Fresh: Due to the effects of components like tomato acid, it’s best that this cocktail not sit in the fridge. Serve it soon after it’s made.
Beyond Cool: Ice does more than just cool your drink. It helps preserve the integrity of the various ingredients in this Bloody Mary for a better-tasting drink. So, don’t skimp on the ice.
Raise the Garnish Bar: If you’re entertaining, set up a garnish bar featuring anything your guests might enjoy in their Bloody Mary. Olives, celery, cornichons, cured meat – it’s all good.

How to

Combine all ingredients in tin with ice and shake well.
Strain into pint glass over fresh ice.
Garnish with olives, cheese, banana peppers, cured meats, etc.

SOMETHING ABOUT MARY History of the Bourbon Bloody Mary

Typically made with vodka and tomato juice, the name “Bloody Mary” is often connected to Queen Mary I, who first gained the moniker in “Foxe’s Book of Martyrs.” Others believe movie star Mary Pickford is the inspiration. It’s also widely held that Pete Petoit – a 1920s Parisian bartender often credited with inventing the drink – named it when a patron claimed the cocktail reminded him of his girlfriend, a performer named Mary who was employed by a cabaret called the “Bucket of Blood.” Whatever version of Mary you prefer, when it comes to this cocktail, we recommend using Maker’s Mark.

Get your Maker's®

Great summer cocktails call for great ingredients. With either of these refreshing sippers, you can’t go wrong with any Maker’s Mark expression. Locate your favorite below.