I love a good Bloody Mary. But, the classic version of this cocktail is made with vodka, which is probably my least favorite liquor. I definitely prefer whiskey’s caramel, oaky notes, both on its own and in mixed drinks.
Though an unconventional addition to a Bloody Mary, whiskey adds an excellent depth of flavor to this classic cocktail. Infusing the whiskey with black peppercorns adds spicy, pungent notes that are characteristic of many pre-made Bloody Mary mixes.
Ingredients
Equipment
Method
Black Peppercorn Infused Whiskey
- Add the peppercorns to a pint jar. Pour in whiskey, filling the jar almost to the top (leave about 1/4 in of headspace).
- Cap the jar tightly and shake. Label the jar. It helps to include the date on your label so you know how long the whiskey has been infusing.
- Shake the jars daily, if you remember. After a week, taste the whiskey to test how the flavor is developing. If your whiskey isn't as flavorful as you'd like it to be, re-cap your infusion and let it go longer. When the flavor is where you want it, strain out your herbs and rebottle the infused whiskey.
Bloody Mary with Black Peppercorn Infused Whiskey
- Add the ingredients in a large glass and stir to combine. Garnish with a pickle, if desired.
