About the Bourbon Bloody Mary

While there are countless wild stories – ranging from Queens to movie stars – about where the name "Bloody Mary" comes from, we favor bourbon over vodka in ours. 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 Maker's® boost.


Preparation Time
5 min

Flavor Profile
Rich and Dark


  • 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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  • Step 1

    Mix the ingredients

    Combine all ingredients in tin with ice and shake well.
  • Step 2
    Strain carefully
    Strain into pint glass over fresh ice.
  • Step 3
    Garnish with olives, cheese, banana peppers, cured meats, etc.
A bottle of Maker's Mark bourbon whisky behind a tall glass with a Bourbon Bloody Mary over ice and a pickle, celery, and lime garnish. A small bowl of lime slices is to the left.

Bourbon Bloody Mary

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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.
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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.
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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.

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A photo of the classic Maker's Mark bourbon whisky bottle.