bloody rosemary recipe: take a sip

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bloody rosemary recipe from Paper & Cake

We take our Bloody Marys very seriously around here, and this time we are NOT playing around. We’re ditching the vodka for a whole new flavor in this Bloody Rosemary Recipe.

Have I got your attention yet? Good. Cocktails can be very personal-and most people like their Bloody Marys mixed in a very specific way. Case in point, I like ’em spicy, and extra salty with a kick!

In honor of Father’s Day -that is right around the corner- I wanted to give you something heartier, heavier, a little more substantial. You know, “Manly”. First, since you can’t taste the vodka in a Bloody most of the time anyway, I just took it out completely and replaced it with whiskey and stout. Also, I thought it might be nice to incorporate a sprig of freshly picked rosemary. And then I threw a sandwich on top, for garnish.

Bloody Rosemary

1oz Stout
1 ½ oz irish whiskey
4oz bloody mary mix
dash of tobasco
dash of worchestershire
2 sprigs of rosemary (1 for garnish)
salt & pepper to taste

Mix all ingredients in shaker tin. Strain, and pour over ice. (Be sure remove any rosemary leaves). Garnish like crazy! We used sliced turkey, cheese, grilled potato, olives, celery and of course, rosemary.

I find it best to eyeball it when making drinks. Be sure to taste it before you pour in case it needs a little extra seasoning… or whiskey.

bloody rosemary recipe from Paper & Cake