If you love the classic Bloody Mary but want something heartier and richer, the Bloody Molly is your go-to. Swapping vodka for Irish whiskey gives this brunch favourite a smooth, warm depth, while retaining the tangy, spicy profile. Perfect for slow weekend brunches, St. Patrick’s Day, or shaking off a rough morning. It’s easy to make, elegant to serve, and big on flavour.
Chill a tall highball glass by placing it in the fridge or filling with ice and discarding it. Prepare your garnishes: celery stalk, lemon wedge, olives.
In a cocktail shaker, combine Irish whiskey, tomato juice, celery salt, ground black pepper, Worcestershire sauce, Tabasco sauce, and ice.
Shake lightly (just to combine and chill) or stir if you prefer a less “worked” drink so you don’t bruise the tomato juice flavour.
Pour into ice-filled highball glass. Garnish with your celery stalk, olive(s), and a squeeze or wedge of lemon. Optionally, rim the glass with salt & pepper or Bloody Mary rim seasoning.
