Moonshine Bloody Mary

This moonshine bloody mary packs a punch with spicy horseradish, Worcestershire and hot sauce accentuating the robust unaged whiskey. Thick tomato juice offers classic bloody flavor while lemon adds brightness. Shaken hard with ice and garnished with olives, lemon and celery, this boozy version puts a regional spin on the classic morning cocktail.

Ingredients

• 2 oz of Vintage Shine Holy Water Wheated Moonshine
• 3 oz tomato juice
• 1 oz freshly squeezed lemon juice
• 2 tsp horseradish (or more to taste)
• 1 tsp Worcestershire sauce
• 1⁄4 tsp celery salt
• 1⁄4 tsp black pepper
• 1⁄4 tsp hot sauce (like Tabasco)
• Celery sticks, for garnish
• Lemon wedge, for garnish
• Olives, for garnish

Instructions

1. In a cocktail shaker, combine the moonshine, tomato juice, lemon juice, horseradish, Worcestershire sauce, celery salt, pepper and hot sauce.
2. Fill the shaker with ice and shake vigorously until well chilled.
3. Strain into a highball glass filled with ice.
4. Garnish with a celery stick, lemon wedge and olives speared on a cocktail pick.

Notes

• For a spicier bloody mary, add more hot sauce or horseradish.
• For a thicker, heartier drink, use low sodium V8 juice instead of regular tomato juice.
• Rim the glass with celery salt or cajun seasoning for an extra kick.
• Garnish with pickled veggies like carrots, green beans or okra for more flavor.

Enjoy this boozy, spice-filled take on a classic bloody mary! The moonshine provides a strong base spirit while the horseradish and hot sauce pack a punch.