Bloody Bulleit

A Tennessee twist on this classic cocktail.

Bloody Bulleit


  • 50ml

    Bulleit Bourbon

  • 15ml

    Lemon Juice

  • 150ml

    Tomato Juice

  • 6

    Dashes Hot Sauce

  • 5

    Dashes Worcestershire Sauce

  • 5ml

    Balsamic Vinegar

  • 1

    Pinch of smoked paprika, garlic and herb smoked salt

  • 1

    Lemon Wedge and Celery Stalk (Garnish)

0 units of alcohol per serve


  • 1

    Highball Glass

  • 1

    Ice Scoop

  • 1


  • 2

    Cocktail Shaker Tins

  • 1

    Hawthorne Strainer

  • 1

    Bar Spoon

  • 1




  • Preparation
    1. Add all ingredients into a Cocktail Shaker.
    2. Add ice and gently Roll the two Cocktail Tins until chilled.
    3. Pour into a Highball Glass filled with Cubed Ice.
    4. Garnish with Lemon Wedge and a Celery Stalk.
  • Alcohol content

    Alcohol content

    16 g per serve

Interesting facts

The most traditional Bloody Mary includes only a celery stick, despite the fact, that it can now be garnished with a number of things. The now ubiquitous garnish is said to have made its debut at the popular Chicago eatery, The Pump Room.

History of the drink

Many people believe that Fernand Petiot, a young bartender at Harry's New York Bar in Paris in the 1920's invented the Bloody Mary. However, it appears that while employed in the 1940's at the St. Regis Hotel in New York City, he only added spice to an already well-known and established combination of vodka and tomato juice. George Jessel, a Hollywood celebrity in the 1920's–1950's is likely the original inventor, and it also looks likely that he gave his favourite beverage the name Bloody Mary.