Want a Bloody Mary with bolder, more complex flavor? Try this Bourbon Bloody Mary with Bacon. It combines the classic savory elements of a Bloody Mary with bourbon’s caramel and oak notes, a splash of barbecue sauce for depth, and crisp bacon as a salty, smoky garnish—perfect for brunch.
If you usually reach for vodka, bourbon is a fantastic alternative that adds warmth and richness to the drink. The spirit’s layered flavors make the cocktail feel more substantial and pair especially well with smoky, savory garnishes like bacon and a smoked-rim salt.
This drink goes by several names—Bloody Derby, Shotgun Bloody, or Bloody Marianne—but whatever you call it, it’s a delicious, savory twist on the Sunday brunch staple. Adding a bit of barbecue sauce gives the mix a rounded sweetness and tang that complements the tomato base and bacon garnish.
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Ingredient notes
Below are the main ingredients and a few tips. The mix is very customizable—adjust amounts to suit your taste.
- Bacon – Thick-cut bacon works best for a hearty garnish.
- Tomato juice – Because it’s the base, use a good-quality tomato juice when possible. Many store brands and craft juices work well.
- Pickle juice – Use dill pickle juice from a jar for bright acidity.
- Worcestershire sauce – Adds umami and depth.
- Prepared horseradish – Use prepared horseradish (not creamy horseradish sauce) for a sharp, spicy bite.
- Celery salt – Essential for seasoning and for the rim mix when combined with smoked paprika.
- Hot sauce – A dash of Tabasco or similar hot sauce brings heat.
- Barbecue sauce – Adds smoky-sweet complexity; try a bourbon- or peach-flavored sauce if you like.
- Bourbon – Use a decent bottle, but save your best sipping bourbon for sipping—this is a mixing spirit.
- Celery for garnish – Classic and refreshing against the tomato base.
- Smoked paprika – Mix with celery salt for a smoky rim.
See the recipe card for exact quantities and proportions.
Equipment
To prepare a batch you’ll need a pitcher, a baking sheet for the bacon, and tall glasses or Mason jars for serving.
Step-by-step instructions
Making the Bloody Mary mix is straightforward. Chill the mix, then add bourbon when ready to serve.
Preheat the oven to 400°F. Line a baking sheet with foil and arrange bacon in a single layer. Bake 18–22 minutes until crisp to your liking. Remove and let cool.
In a medium pitcher, pour in the tomato juice.
Add the pickle juice, celery salt, prepared horseradish, hot sauce, Worcestershire sauce, and barbecue sauce to the pitcher.
Stir well with a wooden spoon or cocktail stirrer until everything is combined. Refrigerate the mix until ready to serve.
👩🍳Pro tip
Chill your glasses in the fridge with the prepared salt rim ahead of time and remove them just before serving.
Substitutions and variations
- Store-bought mix – You can use a bottled Bloody Mary mix—add barbecue sauce and adjust seasonings to boost flavor.
- Adjust the mix – Increase or decrease horseradish, hot sauce, or pickle juice to taste. A squeeze of lemon or lime brightens the mix.
- Garnish options – Expand beyond bacon: shrimp, pickles, olives, jalapeños, beef jerky, or prosciutto all work well.
Storage and make-ahead
Store the Bloody Mary mix (without bourbon) in the refrigerator for up to 10 days. Making the mix ahead is convenient for hosting and improves flavor melding. Multiply the recipe as needed for larger gatherings.
Food pairings
This cocktail pairs beautifully with savory brunch dishes—eggs, frittatas, quiches, or hearty sandwiches. The smoky-salty profile of the bourbon Bloody Mary also complements fruit-forward dishes that echo bourbon’s warmth, such as salads or sandwiches featuring peaches and burrata or prosciutto.
FAQ
Classic garnishes like celery and olives work great. For more indulgent options try bacon, beef jerky, salty prosciutto, cooked shrimp, or skewered cherry tomatoes.
Related recipes
Bacon and bourbon are a savory, satisfying pairing—try other bacon-forward dishes for brunch pairings.
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Buttermilk Bacon Egg Bites
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Fig Jam Candied Bacon with Rosemary
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Bourbon Bacon Chutney
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Halloween Bloody Mary (Bloody Scary)
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📖Recipe
Bourbon Bloody Mary with Bacon
Pin Recipe
Equipment
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Baking sheet lined with aluminum foil for the bacon
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Pitcher
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Tall glasses or Mason jars for serving
Ingredients
Bacon Garnish
- 4-6 slices thick-cut bacon
For the Bloody Mary
- 3 cups (24 ounces) tomato juice
- celery salt, plus additional for the rim
- 3 teaspoons Worcestershire sauce
- 2 tablespoons barbecue sauce
- ¼ cup (2 ounces) dill pickle juice
- 3 teaspoons prepared horseradish
- 1 tablespoon hot sauce (such as Tabasco)
- bourbon (to taste)
- celery for garnish
- lime wedge for garnish
- 1 teaspoon smoked paprika mixed with ½ teaspoon celery salt for the rim
Instructions
Make the Bacon
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Preheat the oven to 400°F. Line a baking sheet with foil. Lay the bacon in a single layer and bake 18–22 minutes until crisp. Set aside to cool.
For the Bloody Mary
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In a large pitcher, combine tomato juice, Worcestershire sauce, barbecue sauce, pickle juice, prepared horseradish, hot sauce, and celery salt. Whisk to combine and refrigerate until serving.
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To serve, moisten the rim of a glass with a lime wedge and roll in the smoked paprika–celery salt rim mixture. Fill the glass with ice. Add 3 parts Bloody Mary mix to 1 part bourbon (for example, 6 oz mix to 2 oz bourbon), or adjust to taste.
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Garnish with a cooked bacon slice and a celery stalk.
Notes
- Store the Bloody Mary mix (without bourbon) in the refrigerator for up to 10 days. Preparing the mix ahead saves time when hosting and lets the flavors meld.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.