Bulleit Bloody Recipe

Prepare the glass

Combine the coarse salt and 1/4 tsp smoked paprika on a small plate. Rub the lemon wedge around the rim of a tall highball or Collins glass, then dip the rim into the salt-paprika mix to coat evenly. Fill the glass with fresh ice and set aside.

Mix

In a cocktail shaker or mixing glass, add 1 cup ice (for mixing), 2 oz Bulleit Bourbon, 3 oz tomato juice, 1/2 oz fresh lemon juice, 3 tsp Worcestershire sauce, 1 tsp prepared horseradish, 4 dashes hot sauce, 1/4 tsp celery salt, 6 cranks freshly ground black pepper, and 1/8 tsp smoked paprika.

Shake or roll

Secure the shaker and give the mixture a vigorous but brief shake (6–8 seconds) to chill and lightly aerate, or if using a mixing glass, stir 8–10 seconds then perform a quick gentle roll between two glasses to slightly integrate without over-diluting. The goal is to chill and marry flavors without blowing out the carbonation (there is none) or creating too much foam.

Taste and adjust

Open the shaker, taste a small amount on a spoon or pour a splash into a separate small glass. Adjust seasoning if needed: add more hot sauce for heat (1–2 dashes), more lemon for brightness (0.25 oz), or more horseradish for bite (1/2 tsp). Stir to combine after adjustments.

Serve

Strain the cocktail into the prepared glass over the fresh ice. If you prefer a chunkier presentation, leave it unstrained and pour gently.

Garnish the drink with a celery stalk and the lemon wedge on the rim. If using, thread an olive or pickled green bean on a cocktail pick and rest it across the glass. Optionally crack a final turn of black pepper over the top.