As I’ve stated in a previous review of the ubiquitous Bloody Mary, it is THE one cocktail that has endless variations. So much so, that it is almost an artistic statement. One of the latest versions was created by my friend Jonathan Pogash. I asked him where the idea for using heavily peated Scotch whisky came from.
“Inspired by whiskies of Islay and originally created and served at the Carnegie club in NYC, on of the bar programs I work on… It’s a smoking lounge so it fit perfectly. Also the base recipe is my fathers and appears in his book “Bloody Mary”.”
The recipe is a punch, so I redacted the amounts to make a single serving. It works quite well. The drink itself is tasty with an unusual sweetness along with the smokiness. I’d order one of these on a Sunday morning!
(Makes 14-16 servings, single serving amounts are in parentheses)
24oz smoky scotch whisky (2oz)
24oz tomato juice (2oz)
24oz V8 cocktail juice (2oz)
1 cup ketchup (.66oz)
3oz lime juice (.25oz)
3oz simple syrup (.25oz)
0.75oz worcestershire sauce (1/4 tsp)
1 tsp ground white pepper (dash)
1 tsp ground black pepper (dash)
1/8 tsp cayenne pepper (just a hint)
fine sea salt (dash)
Mix ingredients together, stirring often, in a large container, adding salt to taste. Chill for at least 24 hours before serving. Serve in ice-filled old-fashioned glasses.