Barbecue Bourbon Bloody Mary

Sam Babalola of Pican Restaurant


For the drink

  • 1 Ounce  Tito's Handmade vodka
  • 1 Ounce  Fighting Cock whiskey
  •   Pican's Barbecue Bloody Mary "juice," to top
  •   gulf shrimp, to garnish
  •   creole-spiced bacon, to garnish

For the Bloody Mary "juice"

  • 46 Ounces  tomato juice
  • 1 Tablespoon  garlic powder
  • 2 Tablespoons  black pepper
  • 2 Ounces  steak sauce
  • 5 Ounces  hot sauce
  • 2 1/2 Ounces  lime juice
  • 3 1/2 Ounces  lemon juice
  • 2 Tablespoons  creole mustard
  • 1 Ounce  olive brine
  • 1/2 Ounce  pickling liquid

Oakland, Calif.'s Pican Restaurant serves up a vodka, whiskey, barbecue-infused Bloody Mary that will make you come back for more, and more, and more. 


For the drink

Combine vodka, whiskey, and Bloody Mary mix and serve over ice. Garnish with a gulf shrimp and creole-spiced bacon. 

For the Bloody Mary "juice"

Blend all ingredients until smooth.

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