Kick up your hangover cure with the Mother Pepper Mary. It delivers a bold jolt from a spicy trio of fresh chile pequin, smoked serrano and aji amarillo peppers.
This cultural icon has evolved over the years from a simple mixture of tomato juice and vodka. Now it is breakfast in a glass at some locations. With other hosting bloody mary bars with 100s of ingredients to fill or garnish.
Now we could go through an entire thing on how to make a bloody mary from scratch, but that takes preparation. Who wants to pull out a laundry list of ingredients when your head is pounding and your stomach is doing backflips. The answer is no one.
So we recommend going with your favorite bloody mary mix for this cocktail. Our personal choice is ZingZang, but there are many great options available. They all follow the same principle of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes), and alcohol (to relieve head and body aches).
What sets ours apart is the use of Still Austin Whiskey Co. Mother Pepper Whiskey. This grain to glass new make whiskey is infused with a ton of spicy from Texas-grown peppers. This is a perfect tailgate companion because it works for cocktails and creates a great pulled pork.

Mother Pepper Mary

  • 1 part Mother Pepper Whiskey
  • 2 parts Bloody Mary Mix
  • Bacon
  • Sharp White Cheddar
  • Other Garnishes
How to Make
Fill any glass or cup with ice. Add the Mother Pepper Whiskey and Bloody Mary Mix and stir. Then garnish with a variety of accouterments. Our personal favorite is bacon and sharp white cheddar.
If you are a traditionalist and must use vodka, check out Iron Wolf Ranch and Distilleries Horseradish Vodka. It also adds a level of spice perfect for this cocktail.
If a bloody mary is not your thing, give the Hair of the Dog a try.

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