Bloody Bulleit
A Tennessee twist on this classic cocktail.
Serves:
Ingredients
1.75oz Bulleit Bourbon
0.5oz Lemon Juice
5oz Tomato Juice
6 dashes of Hot Sauce
5 dashes of Worcestershire Sauce
0.25oz Balsamic Vinegar
1 pinch of Smoked Paprika, Garlic and Herb Smoked Salt
Equipment
1 Highball Glass
1 Cocktail Shaker Tins
1 Hawthorne Strainer
1 Tongs
method
Add all ingredients to one of the cocktail tins filled with ice.
Roll gently between the two cocktail tins.
Strain into an ice-filled Highball glass.
Alcohol content:
15.8 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 favorite beverage the name Bloody Mary.
