Cholula Bloody Mary – Cocktails We Love

cholula bloody mary

Cocktails We Love is a new column on Boozist highlighting the best cocktails in Chicago as well as ones you can make in your own kitchen. Have a suggestion? Send it our way!

A Cholula Bloody Mary with bacon is exactly what the doctor orders every time I drink. He’s a cool doctor like that. And if the BAR show in Chicago was any indication we’re about to have an onslaught of new Bloody Mary mixes hitting restaurants and bars soon. But what about those times when you feel so terribly that you can’t make it out of your apartment? It’s time to make your own.

People think it takes a lot of work to make a Bloody Mary. It doesn’t. Trust me. Cooking bacon was the most difficult part, and that just involved turning on the oven. Sure you also need to use measuring spoons, but they’ve been sitting idly in your drawer since you bought them at Bed Bath & Beyond under the pretense of, “I think I’m going to cook more,” so you might as well finally put them to use. And what better use than curing a hangover?

The unscientific, unproven, and generally untrue key to curing a hangover with a Bloody Mary is to make it spicy. Not blow your sinuses out spicy, but just enough to make you want to chug the entire thing. Enter the Cholula Bloody Mary. I’ve made two different cocktails with two different Cholulas (Cholulae?) this week, and I’m starting to think it was ergonomically designed for your drinking pleasure. Combine their Chili Garlic hot sauce with horseradish and Worcestershire, and you’ve got the perfect recipe to start your morning. Sure, you could use the original, but remember my made up doctor in the first sentence? He says Chili Garlic is better.

Cholula Bloody Mary Recipe

  • 5 oz tomato juice
  • 3 oz cold vodka (I used Absolut)
  • 0.5 oz fresh lemon juice
  • 1/2 tsp of horseradish
  • 1/4 tsp of Worcestershire sauce
  • 5 dash Cholula Chili Garlic
  • pinch of crushed celery seeds
  • generous pinch of salt
  • generous pinch of freshly freshly ground pepper
  • two lemon wedges
  • 2 stalks celery
  • 2 strips bacon

In a shaker, mix together tomato juice, vodka, lemon juice, Cholula, horseradish, Worcestershire sauce, crushed celery seeds, salt, and pepper. Shake and pour into two ice-filled glasses. Garnish with celery and bacon. Shoutout to Joy the Baker for creating the original recipe.

I actually used V8 replacement I found at Whole Foods because the First Lady is not big on tomato juice, but I left the real deal in my tweaked recipe in case you love tomatoes. The most important part of drinking a Cholula Bloody Mary is to do whatever you want, because a recipe is only as good as the person tasting it.

Homemade Bloodies are the best buddies. #boozist

A photo posted by Colin Joliat (@flintskinny) on

Colin Joliat
About Colin Joliat 347 Articles
Colin Joliat is the brains behind this rinky-dink operation. He covers the alcohol industry with two parts information, one part comedy, and one part WTF is wrong with this guy. He's written for Brobible, Guyism, Thrillist, CoolMaterial, Craft, and more.

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