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The Bourbon Mary

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Thanking Dad With The Bourbon Mary  

Father’s Day is this Sunday, and we are celebrating our dads with a good ol’ Father’s Day brunch. And honestly, what’s brunch without a cocktail? The Bloody Mary is a standard for the midmorning meal, but it doesn’t exactly scream “dad” -- that is until we nixed the vodka and swapped in bourbon instead.

Yes, you heard that correctly – a Bourbon Bloody Mary. We are upping the ante with this twist on the classic. Tomato juice gets shaken up with spicy pickle brine, Worcestershire sauce, horseradish, and a healthy dose of Bulleit bourbon. Dad will love it (and hell, we think mom will too!) 

For our pickle brine we like to use McClure's spicy pickles. Spiked with cayenne and habanero peppers, they give the the perfect amount of heat to this cocktail without being too overpowering. And when it comes to the horseradish, we highly recommend grating it yourself. Trust us, it makes all the difference.

Cheers to Dads everywhere from The Mason Shaker Team!

The Bourbon Mary
Makes Two Drinks 

  • 2 shots bourbon
  • 2 shots spicy pickle juice
  • 4 shots tomato juice
  • 1 tablespoon grated fresh horseradish
  • 1 large pinch salt
  • 1 large pinch pepper
  • 10 dashes worcestershire sauce 
  • Garnishes of your choosing (we suggest pickles, caper berries, celery leaves and dill sprigs)
  1. Combine all ingredients in the Mason Shaker.
  2. Add ice to the Shaker to above the level of the liquid.
  3. Cap and shake vigorously for 10 seconds.
  4. Strain into tall glasses containing cubes of ice and garnish.