Bloody Rangoon

Bloody Rangoon

  • Prep: 5 min
  • Cook Time:
  • Total: 5 min
  • Serving: 1 serving

Virgin Bloody Mary with ginger ale.


  • 2 ounce ginger ale
  • 4 ounces tomato juice
  • 1/2 ounce lemon juice
  • 1/2 teaspoon bottled horseradish
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon Worcestershire sauce


  1. Add ice to a cocktail shaker, filling three-quarters full. Add all the ingredients but the ginger ale, cover and shake. Strain into a highball glass filled with fresh ice. Pour the ginger ale over.

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