Bloody Mary, Queen of Scotch

Robust and aromatic with hints of clove and butterscotch, Johnnie Walker Red Label lends an intriguing complexity to the archetypal Bloody Mary. Add fruity Hungarian paprika, spicy ground horseradish, earthy cumin, and tangy hot sauce, tempered with a few dashes of Worcestershire sauce and acidic white vinegar, and you have an intensely savory concoction. Serve it over pebbled ice in a Collins glass, and go (somewhat) crazy with the garnishes: Celery, beef jerky, and a mess of cherry tomatoes do the job quite nicely.

Bloody Mary, Queen of Scotch

Savory, Spicy


  • 1.5 oz Johnnie Walker Red Label
  • 4 oz vegetable juice
  • .5 oz lime juice
  • 1/4 tsp white vinegar
  • 1 dash Worcestershire Sauce
  • 1 tsp Hot Sauce
  • 1 tsp Horseradish
  • 1/8 tsp cumin
  • pinch of celery seed
  • 1/4 tsp Hungarian paprika
  • pinch of salt
  • pinch of black pepper
  • Celery stalk, beef jerky, cherry tomatoes, for garnish


Step one

Combine all ingredients in a shaker.

Step two

Top with ice, roll to combine.

Step three

Garnish with celery/beef jerky/cherry tomato.

Contributed by Zach Lynch