Bourbon Bloody Mary Recipe | Happiest Hour

Mixologist David Castagnetti of Firefly in Studio City, CA, has done bourbon-lovers a serious service by creating a Bloody Mary starring the American spirit. His version is seriously spicy – with the addition of Japanese togarashi pepper and Korean gochujang red pepper paste. Brunch will never be the same!

Gochujang Bloody Mary
From David Castagnetti


Bloody Mary Base
48 ounces (approximately 6 cups) tomato juice
3 tablespoons creamy horseradish
3 tablespoons Worcestershire sauce
2 teaspoons of celery salt
2 teaspoons of cracked black pepper
10 shakes Tabasco
1 ounce freshly squeezed lime juice

Gochujang Bloody Mary
Equal parts shichimi togarashi and sugar, for rimming glass
1 1/2 ounces bourbon
3 ounces Bloody Mary base
1 squirt Gochujang
Dash of celery salt
Dash of ground black pepper
Squirt of Worcestershire
Garnishes: bacon, celery, olives, pickled jalapeño


To make Bloody Mary base: Mix all ingredients in a pitcher. Refrigerate to chill, preferably overnight.

To make Bloody Mary: Dip the rim of a pint glass with togarashi-sugar mixture, and set aside.

Add bourbon, Bloody Mary base, Gochujang, celery salt, black pepper, and Worcestershire to a shaker with ice, and shake. Pour into pint glass, and garnish to your liking.

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