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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.
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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 Rating: ⭐⭐⭐⭐
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
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
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Pour tajín onto a plate, rub outer rim of glass with lime rind, and roll glass in tajín until coated.
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Add bacon vodka, Worcestershire sauce, and cubed ice to a highball glass.
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Top with Bloody Mary mix.
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Stir gently for 5-10 seconds.
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Garnish with celery stick, meat stick, cheddar cheese curd, pickle spear, and green olive.
