Bourbon adds a richness of flavor to the bloody mary with which vodka just can’t compete. And when you’re talking about the one cocktail that can be mistaken for a meal in itself, bourbon’s hardiness only adds to the “lunch in a glass” vibe. This version was created by Matt Greco and Josh Sharkey, the chef and sous chef at the old Brooklyn restaurant, Char No. 4, owned by Pinhook's master blender, Sean Josephs. It calls for batching the mix beforehand.
Bourbon Bloody Mary
Size
For a Crowd
Ingredients
| 1 can (46 oz.) | Tomato juice |
| 1/2 cup | Lemon juice |
| 1.5 tsp. | Kosher salt |
| 2 tsp. | Sugar |
| 2/3 cup | Worcestershire sauce |
| 1.5 tbsp. | Tabasco chipotle sauce |
| 3 oz. | Horseradish |
| 2 tbsp. | Celery salt |
| 4 stalks | Celery |
| 2 tsp. | Black pepper |
| 2/3 cup | Pickled jalapeño juice |
| 1.5 oz | Pinhook Bourbon (per cocktail served) |
| Multiple | Celery stalks, olives, lemon wedges, cornichons for garnish (optional) |
Instructions
| 01. | Cut 4 celery stalks in half and puree in a blender. |
| 02. | Combine all ingredients except bourbon in a mixing bowl and whisk together, then transfer to a pitcher. |
| 03. | Pour each serving into a pint glass filled with ice, then add 1.5 oz. bourbon, and stir. |
| 04. | Garnish with a celery stalk and other items as desired. |
