Buffalo Bloody Recipe
Signature infused vodka, house – spiced bloody mix, buffalo
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Ingredients
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Cocktail
Garnish & Rimmer
Method
Prep & Rimmer
Combine the celery salt, smoked paprika and coarse salt on a small plate and mix thoroughly to create the rimmer blend.
Rub the rim of a highball or pint glass with the lemon wedge, then dip the wet rim into the rimmer blend to coat evenly. Set the glass aside.
Make the Buffalo Bloody
Build & Mix
Fill a cocktail shaker or mixing glass halfway with ice (about 1 cup).
Add 2 oz signature infused vodka, 4 oz house-spiced Bloody Mary mix, 0.5 oz buffalo hot sauce, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce and 3 dashes celery or aromatic bitters to the shaker.
Shake vigorously for 8–10 seconds (if you want a slightly frothier texture) or stir gently for 10–15 seconds if you prefer a clearer, less aerated drink.
Taste and adjust: if you want more heat, add another 0.25–0.5 oz buffalo hot sauce and gently stir. If it needs more acidity, add 0.25 oz lemon juice.
Garnish
Skewer the pickled buffalo wing (or mini drumette) and optional blue cheese-stuffed olive or pickles on a small cocktail pick and rest it across the top of the glass or perched on the rim.
Place a celery stalk into the drink for stirring and aroma. Serve immediately.