Matthew Kelly / Supercall

Vodka • Savory
The Ultimate Buffalo Bloody Mary

When it comes to Buffalo wings, everyone has an opinion. While some believe their hometown joint serves up the hands-down best wings in the country, purists from Buffalo, NY will tell you that it’s all garbage unless it’s from their city. We, on the other hand, argue that the best Buffalo wings can be found in a cocktail.

For the ultimate game day drink, we combined tangy, spicy, meaty Buffalo wings with another cult favorite that has inspired thousands of variations—the Bloody Mary. It’s extra savory, extra zesty, and extra Buffalo-y, thanks to a hefty helping of Frank’s Red Hot. For an over-the-top (but still relatively restrained) garnish, we topped the cocktail with fried blue cheese—which delivers an umami-packed punch—a cooling celery stalk and, of course, a saucy, juicy chicken wing. There’s never been a cocktail that’s so finger lickin’ good.

The Essentials

Tomato juice
Frank’s Red Hot
Bar Spoon
The Details
Contributed by


2 oz Vodka
.75 oz Lemon juice
Tomato juice
.5 tbsp horseradish
1 tsp celery salt
10 dashes Frank’s Red Hot
5 dashes Tabasco
4 dashes Worcestershire sauce
Buffalo chicken wing
Fried blue cheese
Celery stalk


  • Add all ingredients except for the tomato juice and garnishes to a pint glass and stir to mix.
  • Fill the glass with ice and top with tomato juice. Stir until all ingredients are combined.
  • Stack a Buffalo chicken wing and two fried blue cheese cubes on a long skewer. Place it in the drink along with a celery stalk.
Fried Blue Cheese Cubes
Custom Ingredient


8 oz Blue cheese
1.5 oz panko breadcrumbs
1 Egg
.75 tsp celery salt
Black pepper
1 oz AP flour
Vegetable oil


  • To ensure the blue cheese is cold enough, place it in the freezer for at least 20 minutes before cutting.
  • Slice the cheese into 1-inch cubes and coat them with flour.
  • In a small bowl, mix the panko, celery salt and black pepper to taste.
  • Dip the floured blue cheese cubes in the egg wash, then coat them completely in the bread crumb mixture.
  • Heat about .25-inches of oil in deep frying pan or wok. Add the breaded cheese and fry, turning frequently so it cooks evenly on all sides, until golden brown.
  • Using a slotted spoon, remove the cheese from the oil and transfer to a paper towel-lined plate.