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Cocktail History
The Wisconsin Bloody Mary is a brunch cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a variation of the classic Bloody Mary. The classic is traditionally made with vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; meanwhile, this version calls for a similar template but with bacon-flavored vodka, a simple yet zesty tomato mix, a Tajín rim, and several Wisconsin-inspired garnishes.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Bloody Mary Mix: This is the liquid mixture made with vegetable juices, vinegar, sugar, and spices. I used Zing Zang Bloody Mary Mix.
Bacon Vodka: This is a type of vodka made with bacon, grains, vegetables, and alcohol. I used Chippewa River Distillery Trumie’s Bacon-Flavored Vodka.
Worcestershire Sauce: This is a savory sauce made with soy sauce and vinegar.
Celery Stick: This is a green leafy vegetable with thick stalks.
Meat Stick: This is ground and seasoned meat that has been stuffed into a casing, cooked, and dried. I used Crescent Meats Original Meat Sticks.
Cheddar Cheese Curd: This is a small piece of curdled milk. I used Ellsworth Cooperative Creamery Natural Cheddar Cheese Curds.
Pickle Spear: This is a cucumber that has been preserved in vinegar and cut into slices. I used Famous Dave’s Signature Spicy Pickle Spears.
Green Olive: This is an olive that has been harvested before it is fully ripened.
Lime Slice: This is a slice of lime that has been cut into a half wheel shape.
Tajín: This is a Mexican spice made with peppers, lime, and salt.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright orange-red color
• Aroma: Tomato, celery, and olive
• Taste: Initial Tajín flavor followed by savory and slightly spicy tomato with notes of bacon and vinegar
• Finish: More tomato aftertaste with a slight alcohol burn
Kendall’s Take: “I’ve tried some wild variations of this cocktail over the years, but I always come back to this simpler one because it’s my favorite. I honestly can’t drink much of a Bloody Mary in general because the tomato juice gives me heartburn, but the few sips I sneak when tasting this one and making them for friends were delicious.”
Recipe
Wisconsin Bloody Mary
Description
The Wisconsin Bloody Mary is a brunch cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a variation of the classic Bloody Mary. The classic is traditionally made with vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; meanwhile, this version calls for a similar template but with bacon-flavored vodka, a simple yet zesty tomato mix, a Tajín rim, and several Wisconsin-inspired garnishes.
Ingredients
Method
Pour tajín onto a plate, rub outer rim of a hurricane glass with lime rind, and roll rim of glass in Tajín until coated.
Fill rimmed hurricane glass with cubed ice.
Add bacon vodka and Worcestershire sauce to hurricane glass.
Top with Bloody Mary mix.
Using a bar spoon, gently stir for 5-7 seconds.
Garnish with celery stick, meat stick, cheddar cheese curd, pickle spear, and green olive.
