Ingredients:

  • 3 fl oz Blended Irish Whiskey
  • 8 fl oz High-Quality Tomato Juice
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Prepared Horseradish
  • 6 dashes Hot Sauce (e.g., Tabasco)
  • 1/4 tsp Finely Ground Black Pepper
  • Ice, as needed
  • 2 Tbsp Celery Salt (for rim)
  • 1/2 tsp Black Pepper (for rim)
  • 2 Lemon Wedges (for rimming and garnish)
  • 2 Celery Stalks (for garnish)
  • 4 Queen Olives (stuffed, for garnish)
  • Pickled Onion or Gherkin (optional garnish)

Instructions:

  1. Combine the celery salt and black pepper on a small, flat saucer. Take a lemon wedge and run it around the entire rim of each serving glass. Invert the glasses and press the damp rim firmly into the celery salt mixture, twisting slightly to create an even ring. Set the glasses aside.
  2. In a large cocktail shaker or jug, combine the tomato juice, lemon juice, Worcestershire sauce, prepared horseradish, and hot sauce. Stir vigorously to incorporate the seasonings fully. Taste and adjust hot sauce or black pepper for desired spice level.
  3. Pour the measured Irish Whiskey into the shaker/jug containing the bloody base. Fill the vessel three-quarters full with fresh ice cubes. Secure the lid and shake hard for 15–20 seconds until the exterior is frosty, or stir thoroughly for at least 30 seconds if using a jug.
  4. Fill the prepared, rimmed glasses with fresh ice. Strain the Bloody Molly mixture evenly into the two glasses. Garnish each drink generously: Skewer two olives and a pickled item (if using), and rest it across the rim. Place a fresh celery stick in each glass. Serve immediately.