Pick a rye-forward bourbon with a bit of spice instead of vodka for your next Bloody to take the character level of this go-to day drink to the next level. All the cool kids are doin’ it.
Rub the rim of a heavy pint glass with the cut side of a lemon. Dip the rim into 1 Tbs. of your favorite steak seasoning mix to coat (I like McCormick Grill Mates Smokehouse Maple – the molasses and brown sugar elements make for a nice sweet note
under the bourbon’s spice).
To a tall mixing glass add:
4-5 ice cubes
2 oz. bourbon whiskey
1.5 oz. strong beef stock
a generous pinch of steak seasoning mix
1/8 tsp. prepared horseradish
juice of ½ lemon (about ½ oz.)
a generous pinch of coarse-ground black pepper
5-6 oz. tomato juice strained through very fine mesh to remove most of the pulp
Stir thoroughly with a long-handled bar spoon until combined; pour all contents into the prepared serving glass. Add more ice if needed to fill the glass.
Garnish with a bigass slice of smoky beef jerky.
The story behind the drink….
This burly bloody brings a bit of umami to the flavor profile of the traditional bevvy with the addition of both hearty beef stock and bold bourbon. It makes for a satisfying stick-to-your-ribs version of the classic, especially with an addition of steak seasoning to the rim and beef jerky for the garnish. This “Beauty and the Beast” match-up was inspired during a slope-side brunch tailgate last ski season when we ran out of vodka for mixing. Fortunately, I had some whiskey tucked away in a flask and it made for the perfect addition to the mix on that blustery day. Go for a spicy rye-forward bourbon such as Woodford Reserve or Belle Meade to add a bit of kick and balance to this savory medley. Although most citrus cocktails work best in a shaker, take the time to stir this one thoroughly, instead; shaking it makes for a pale pink frothy mess. Definitely not the vibe we’re going for in this bold bourbon Bloody Mary.
(c) 2016 Darby Doyle, http://www.aBourbonGal.com