I really love a classic Bloody Mary, but sometimes you just want to switch it up, right? This Bloody Mary with a twist brings in new flavors but still keeps that classic cocktail taste you expect from brunch drinks.
Mixing this drink at home is actually pretty simple. It’s fun, and perfect if you want to impress your friends or just enjoy a lazy weekend morning.
Whenever I make this updated bloody mary cocktail, it always feels fresh and a little different. If you’re looking for a new spin on a classic, you’ll want to see how I put this together.
Bloody Mary With a Twist Cocktail Recipe
I love making a Bloody Mary because it’s a savory drink you can totally make your own. My recipe uses the usual ingredients, but I throw in extra garnishes and a few spices for a unique, bold twist.
Equipment
- Cocktail shaker: Helps mix everything together smoothly.
- Tall glass (pint glass or highball): Chilled if you can swing it, keeps things nice and cold.
- Measuring jigger: For getting the vodka, tomato juice, and other liquids just right.
- Stirring spoon: Handy if you don’t have a shaker (no judgment).
- Small plate: For rimming your glass with seasonings.
- Knife and cutting board: You’ll need these for slicing lemon, lime, and garnishes.
- Skewer or cocktail picks: For stacking bacon, olives, pickles, whatever you like.
- Paper towels: Sometimes garnishes drip—just being real.
Having the right stuff makes the drink come together easily. I try to prep my garnishes and mixes before I start, so I’m not scrambling.
Ingredients
- 2 oz vodka
- 4 oz tomato juice (store-bought or homemade Bloody Mary mix)
- 1/2 oz fresh lemon juice
- 1/2 oz fresh lime juice
- 3 dashes hot sauce (Tabasco works for me)
- 2 dashes Worcestershire sauce
- 1/2 tsp prepared horseradish
- Pinch celery salt
- Pinch black pepper (fresh-cracked is best, honestly)
- Pinch smoked paprika or Old Bay seasoning
- Ice cubes
Garnishes (pick your favorites):
- Celery stalk
- Pickle spear
- Lemon wedge
- Lime wedge
- Stuffed green olives
- Cocktail onions
- Candied bacon or crispy bacon
- Fresh herbs (parsley or dill is nice)
- Olive brine for extra punch
I just grab whatever garnishes I have in the fridge. No need to overthink it.
Instructions
- Put celery salt, smoked paprika, or Old Bay on a small plate. Run a lemon wedge around your glass rim, then dip it in the seasoning.
- Fill the glass with ice cubes to chill things down.
- In a cocktail shaker, toss in vodka, tomato juice, lemon juice, lime juice, hot sauce, Worcestershire, horseradish, celery salt, black pepper, and ice.
- Shake it up for about 15 seconds, or until it feels cold.
- Strain into your prepared glass with fresh ice.
- Garnish with celery, pickles, lemon, lime, olives, bacon—whatever you’re feeling.
- Give it a gentle stir. Serve right away (it’s best fresh).
The shaking really blends the flavors and chills the drink fast.
Notes
Sometimes I make the tomato juice mix ahead and stash it in the fridge so the flavors have time to meld. Adjust the hot sauce, horseradish, and Worcestershire to suit your mood—spicy or mild, totally your call.
For a smokier vibe, I’ll use smoked paprika or a drop of liquid smoke. Swapping in candied bacon for regular bacon adds a sweet crunch, which is honestly awesome. And if you like it briny, try a splash of olive brine or pickle juice.
I always taste before serving and let guests add more seasoning if they want. Playing with garnishes and spices is half the fun—sometimes I surprise myself with a new favorite combo.
Equipment
- Tall glass (pint or highball)
- Measuring jigger
- Small plate for rimming
- Knife and cutting board
- Skewer or cocktail picks
Ingredients
- 2 oz vodka
- 4 oz tomato juice
- 1/2 oz fresh lemon juice
- 1/2 oz fresh lime juice
- 3 dashes hot sauce e.g., Tabasco
- 2 dashes Worcestershire sauce
- 1/2 tsp prepared horseradish
- 1 pinch celery salt
- 1 pinch black pepper
- 1 pinch smoked paprika or Old Bay seasoning
- 1 cup ice cubes
- Optional Garnishes choose your favorites:
- 1 celery stalk
- 1 pickle spear
- 1 lemon wedge
- 1 lime wedge
- 2 –3 stuffed green olives
- 1 cocktail onion
- 1 strip candied or crispy bacon
- Fresh parsley or dill
- 1 tsp olive brine optional, for flavor boost
Instructions
- Prepare a seasoning rim by spreading celery salt or Old Bay on a plate. Run a lemon wedge around the rim of the glass and dip to coat.
- Fill the glass with fresh ice cubes.
- In a cocktail shaker, add vodka, tomato juice, lemon juice, lime juice, hot sauce, Worcestershire sauce, horseradish, celery salt, black pepper, smoked paprika, and a handful of ice.
- Shake for 15 seconds until well-mixed and chilled.
- Strain the mixture into the prepared glass over ice.
- Garnish with your chosen items—celery, olives, bacon, lemon wedge, or fresh herbs.
- Give the cocktail a light stir before serving.
Tasting Notes
First sip? You get bold flavors right away. It’s savory, with a mix of spice and tang. That unique twist brings in something unexpected—it’s what makes this version stand out from the usual Bloody Mary.
Here’s what I notice with every sip:
- Juicy tomatoes
- Fresh lemon
- Crunchy celery salt
- A little heat
- Something extra from the twist ingredient
The drink’s hearty and rich, which I love. Tomato juice gives it a thick texture, and the extra lemon adds a hit of vitamin C. I also get a bit of earthiness from the celery, which is loaded with potassium.
The flavors blend nicely. The spice wakes up my taste buds, but it’s not overpowering. That twist—maybe pickle juice, maybe smoked paprika—makes it pop.
This cocktail’s a winner with brunch foods. Savory flavors balance out sweet or salty dishes, so every bite tastes a little better. Sometimes I’ll throw on extra celery or pickles for more crunch and flavor.
Substitute
I love switching up my Bloody Marys with different spirits or mixers. Just changing one or two things can totally flip the vibe.
Spirit Options:
- Gin: That’s a Red Snapper—herbal, kinda crisp, honestly underrated.
- Tequila: Makes a Bloody Maria, and it’s bold, zesty, a bit wild.
- Mezcal: Way smokier than tequila, so you get depth and a little mystery.
- Bourbon: Adds a twist for a Bourbon Bloody Mary. Not everyone’s thing, but I’m into it.
- No alcohol: I’ll go for a Virgin Bloody Mary or just a mocktail with tomato juice when I want to keep it light.
Juice Substitutes:
- Clamato juice: Turns it into a Bloody Caesar. Lighter, and you get that seafood kick.
- Beef broth: For a Bloody Bull. It’s savory, rich, and honestly, more filling.
- Green tomato juice: I’ll make a Green Bloody Mary sometimes. The color is wild, and it tastes fresher.
Other Ideas:
- Swap lemon for lime for extra tang. I do this a lot.
- Sometimes I’ll add sangrita or go Michelada-style for more spice. It wakes things up.
- Truffled oil? Sounds weird, but it brings a deep, earthy flavor—if you’re feeling fancy.
Quick Table of Substitutes:
| Instead of… | Try… |
|---|---|
| Vodka | Gin, tequila, bourbon, mezcal |
| Tomato juice | Clamato, beef broth, green tomato juice |
| Lemon | Lime, sangrita |
I keep my equipment simple. No need for anything fancy, really.
- Mixing glass
- Spoon or shaker
- Strainer (if needed)
For new ingredients, I just grab what I need:
- Whatever spirit or juice I’m experimenting with
- The usual Bloody Mary spices and sauces
Instructions:
- I pour my substitute spirit and juice into a mixing glass. No measuring if I’m feeling lazy.
- Add the usual spices and sauces—celery salt, hot sauce, Worcestershire, whatever’s on hand.
- Stir well, then pour over ice. That’s it. Drink up.
