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Brickyard Bloody Mary

Categories: Breakfast

Submitted by: Chris Weber

A stiff Bloody Mary first thing in the morning has been a race day tradition for decades. We've taken a new spin on the classic Bloody Mary by adding sweetened cold brew coffee to the mix. 


  • Brickyard Bloody Mary Base
    • 8 oz. Rex Coffee, brewed and chilled
    • 4 tsp. turbinado sugar
  • Brickyard Bloody Mary Garnish
    • 1/4 c. pepper jack cheese cubed
    • 8 bacon slices, cooked and cut into pieces
    • 4 sm. eggs (hard boiled)
  • 6 oz. Fuzzy's Ultra Premium Vodka
  • 16 oz. Bloody Mary Mix
  • 1 oz. lime juice
  • 16 oz. ice


Brickyard Bloody Mary Base: Prepare base the night before you plan to serve the drinks. Brew Rex Brickyard Blend Coffee; for every 8-oz. brewed coffee, add 4 tsp. turbinado sugar to the coffee pot prior to brewing. When the coffee has cooled slightly, pour into a container safe for refrigerator use and chill overnight.

Garnish: Peel and cut the hardboiled eggs in half. Cut the cheese into about 1/2-inch cubes. All slices should be thick enough to fit on a kabob skewer. Place an egg slice, 1 piece of bacon and a cheese cube on a kabob stick.

Drink: Combine coffee base, Fuzzy's Ultra Premium Vodka, Bloody Mary Mix, lime juice and ice in a carafe. Stir and garnish. Serve immediately. 

Recipe featured in Brickyard to Backyard Cookbook, submitted by Chris Weber.

Watch the video on how to make the Brickyard Bloody Mary here.

Yield: 8 servings