Wisconsin Bloody Mary

Wisconsin Bloody Mary

A tangy, savory brunch cocktail loaded with pickled garnishes and a cheese curd chaser.

Total 10 min Makes 1 serving Calories 420/serving

Dietary

Nut free

Allergens

Dairy, Red meat

This Midwest take on the classic cocktail layers horseradish, pickle brine, and Worcestershire into a tangy tomato base, then piles on garnishes like summer sausage, cheese curds, and pickled vegetables. It's less a drink than a meal, традиционally served at Wisconsin supper clubs and taverns alongside a cold beer chaser.

Ingredients

  • 1 1/2 ounces vodka
  • 4 ounces tomato juice
  • 1/2 ounce dill pickle brine
  • 2 teaspoons prepared horseradish
  • 1 teaspoons Worcestershire sauce
  • 3 dashes hot sauce
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 cups ice
  • 1 lemon wedge, for rimming the glass
  • 1 tablespoon celery salt rim seasoning
  • 2 ounces cheese curds
  • 2 slices summer sausage
  • 1 dill pickle spear
  • 1 pickled green bean
  • 1 pickled onion
  • 1 olive, for garnish
  • 1 celery stalk, for garnish
  • 4 ounces cold beer, for chaser

Method

  1. Rub the rim of a pint glass with the lemon wedge, then dip the rim into the celery salt rim seasoning to coat evenly.

  2. Fill the prepared glass with 1 cup of ice.

  3. In a cocktail shaker, combine the vodka, tomato juice, pickle brine, horseradish, Worcestershire sauce, hot sauce, celery salt, black pepper, and lemon juice.

  4. Cap the shaker and shake vigorously for 10 to 15 seconds to combine.

  5. Pour the mixture over the ice in the prepared glass, straining if desired for a smoother texture.

  6. Skewer the cheese curds, summer sausage slices, pickle spear, green bean, pickled onion, and olive onto a long cocktail pick and rest it across the glass rim.

  7. Add the celery stalk to the glass as a stirrer and garnish.

  8. Serve immediately with the cold beer alongside as a traditional chaser.

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    Wisconsin Bloody Mary

    This Midwest take on the classic cocktail layers horseradish, pickle brine, and Worcestershire into a tangy tomato base, then piles on garnishes like summer sausage, cheese curds, and pickled vegetables. It's less a drink than a meal, традиционally served at Wisconsin supper clubs and taverns alongside a cold beer chaser.

    10 min 1 serving 420 cal

    Ingredients

    • 1 1/2 ounces vodka
    • 4 ounces tomato juice
    • 1/2 ounce dill pickle brine
    • 2 teaspoons prepared horseradish
    • 1 teaspoons Worcestershire sauce
    • 3 dashes hot sauce
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 tablespoon lemon juice, freshly squeezed
    • 1 cups ice
    • 1 lemon wedge, for rimming the glass
    • 1 tablespoon celery salt rim seasoning
    • 2 ounces cheese curds
    • 2 slices summer sausage
    • 1 dill pickle spear
    • 1 pickled green bean
    • 1 pickled onion
    • 1 olive, for garnish
    • 1 celery stalk, for garnish
    • 4 ounces cold beer, for chaser

    Method

    1. 1

      Rub the rim of a pint glass with the lemon wedge, then dip the rim into the celery salt rim seasoning to coat evenly.

    2. 2

      Fill the prepared glass with 1 cup of ice.

    3. 3

      In a cocktail shaker, combine the vodka, tomato juice, pickle brine, horseradish, Worcestershire sauce, hot sauce, celery salt, black pepper, and lemon juice.

    4. 4

      Cap the shaker and shake vigorously for 10 to 15 seconds to combine.

    5. 5

      Pour the mixture over the ice in the prepared glass, straining if desired for a smoother texture.

    6. 6

      Skewer the cheese curds, summer sausage slices, pickle spear, green bean, pickled onion, and olive onto a long cocktail pick and rest it across the glass rim.

    7. 7

      Add the celery stalk to the glass as a stirrer and garnish.

    8. 8

      Serve immediately with the cold beer alongside as a traditional chaser.