Celebrate the hangover with a Rock Island Bloody Joseph
We aren’t huge Bloody Mary fans in this house, but it is a traditional hangover cure and we always like to try something a little different so when we were asked to try a ‘Bloody Joseph’ made with Douglas Laing’s Rock Island blended malt Scotch Whisky instead of vodka we were up for the taste test. This is a blended whisky using barrels from Arran, Islay, Jura and Orkney.
This is more enjoyable than a traditional Bloody Mary in our view. The smokey (and sweet) whisky livens up the tart tomato juice taste so if you’re going to have a cocktail with tomato in it, then you may as well go for something that compliments the savoury flavour that we usually prefer in pizzas and the like. Rock Island, as the name implies has island whisky characteristics, so think sea salt and a bit of peat.
Start with a dram of Rock Island, top up with a quality tomato juice, Add a squeeze of lemon and a pinch of salt and pepper. Finish by adding as much tabasco and Worcestershire sauce as you can handle!
Ingredients
- 25 ml whisky
- 125 ml tomato juice
- 15 ml lemon juice
- 6—8 drops of Tabasco
- 4 dashes Worcestershire sauce
- 2 pinches salt
- 3 grinds black pepper
- ice
Instructions
- Add all ingredients into a highball glass filled with ice.
- Stir.
- Garnish with a lemon slice, celery spring or celery stick.
Recipe
25 ml whisky
125 ml tomato juice
15 ml of lemon juice
6—8 drops of Tabasco
4 dashes Worcestershire sauce
2 pinches salt
3 grinds black pepper
ice
Instructions
Add all ingredients into a highball glass filled with ice.
Stir.
Garnish with a lemon slice, celery spring or celery stick.
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