Spicy & Savory Bloody Molly Recipe
The Bloody Molly swaps out vodka for Irish whiskey, adding a maltiness and subtle vanilla note that smooths out the acidity of tomato juice. It is savory, spicy, rich, and the perfect restorative brunch cocktail.
Equipment
- Highball or Collins Glass
- Mixing Glass
- Long Spoon
Ingredients
The Rim
- 1 tbsp Celery salt mixed with coarse sea salt
- 1 wedge Lemon for wetting the rim
The Drink
- 2 oz Irish Whiskey Jameson or Bushmills recommended
- 4 oz Tomato Juice premium quality, chilled
- 0.5 oz Lemon Juice freshly squeezed
- 3 dashes Worcestershire Sauce
- 3 dashes Tabasco Sauce adjust to taste
- 1 tsp Prepared Horseradish refrigerated jar kind
- 1 pinch Black Pepper freshly cracked
Garnishes
- 1 stalk Celery
- 1 wedge Lime
Instructions
- Prep the Glass: Pour celery salt onto a saucer. Run a lemon wedge around the rim of a Highball or Collins glass to wet it, then dip the rim into the salt. Fill the glass to the top with fresh ice.
- Build the Base: In a separate mixing glass, combine the Irish whiskey, tomato juice, fresh lemon juice, Worcestershire sauce, Tabasco, black pepper, and prepared horseradish.
- The 'Roll' Technique: Add ice to the mixing glass. Pour the mixture back and forth between two containers (or stir gently) for about 15 seconds to chill without frothing.
- Pour and Garnish: Strain the mixture into your prepared serving glass. Add the celery stalk and squeeze a fresh lime wedge over the top before dropping it in.
Notes
Chef's Tip: For an authentic Irish touch, leave an inch of room at the top and float a splash of Guinness draught on the finished drink.