- 1 parts Vodka
- 4 parts Bloody Mary Mix Give Zing Zang a whirl if you haven't had it before
- 1 ea Worcestershire Sauce To Taste
- 1 ea Hot Sauce To Taste
- 1 ea Celery Salt To Taste, Rim Glass, Etc.
- 1 ea Maple Syrup Optional – To Rim Glass
- 1 ea Bacon Bits Optional – To Rim Glass
- 1 ea Garnishes Throw everything you can at it!
- Gather your ingredients.
- I wanted to rim the glass with maple syrup, celery salt, and bacon…. why not right? 🙂 I used a small plate to mix together some maple syrup, bacon crumbles, and celery salt and then stuck it to the rim of the glass.
- Fill the glass with ice, the vodka, the mix, the Worcestershire, the hot sauce, any other ingredients you enjoy. Stir well!
- Now garnish that beauty until she looks like something you'd find at a Lambeau Field or Brewers tailgate. Enjoy!
- There are so many variations to a Bloody Mary. This one is ultra simple and yes, I sort of cheated by using a store bought mix. But what makes this a WISCONSIN Bloody Mary is the fact it is what I like to call “Well Garnished”. If you’re able to feed a family of 4 with your Bloody Mary, you know you’ve got yourself a winner.
- I’ll get around to posting some of my own bloody mix ideas. But if you’re looking for some other Wisconsin classics to pair this with, try Beer Cheese Soup, Venison Bratwurst, or even chasing it with a Brandy Old Fashioned.
- Some people feel the need to point out that my beer pour had a bit too much head. While not incorrect, if that’s what your eyes are drawn to in this photo, maybe you should move on to my mimosa recipe. 😉
This classic Wisconsin Bloody Mary recipe had been on my to do list for quite a while. Sort of like our Brandy Old Fashions (recipe here!), Wisconsin set itself apart from the crowd a while ago when it discarded the more traditional celery and shrimp garnishes for cheese and sausage. Because we like hearty food and excess so much in Wisconsin, it just grew from there. I’m waiting for the day someone puts a whole wheel of aged cheddar or slab of venison on top one of these.
In terms of my personal experience, I don’t remember the first time I had a Bloody Mary. I do know that I didn’t enjoy them at first. Tomato juice really wasn’t my thing (and still isn’t necessarily something I am drawn to). But I do remember the first time I had one that I did like. I was in Madison for a Wisconsin Badger game and at a tailgate that was serving up Wisconsin Bloody Mary’s. Their recipe used a homemade Bloody May mix, but it was fully loaded and properly garnished. Whether it was the hangover from the night before that I was trying to cure, or the craving for some unhealthy food, that Wisconsin Bloody Mary Recipe hit the spot. I’ve been having fun trying them ever since, especially when I travel to bars within the state of Wisconsin.
I don’t have anything else to offer for now. Follow this recipe the next time you want to make a Fully Loaded and Garnished Wisconsin Bloody Mary.
Want to check out some Wisconsin bars serving up specialized bloody mary’s? Click here!