Prawn Bloody Mary With a Spicy Twist Cocktail Recipe

If you’re into Bloody Marys but crave something a bit unexpected, this one’s for you. I’ve mashed up the punchy, savory notes of a classic Bloody Mary with the vibe of a prawn cocktail, and honestly, it’s a game-changer.

It’s got that heat, a bit of tang, and the prawns just make it feel a little fancy—almost like you’re getting a snack and a drink all at once. I love how the spice kicks up the tomato base, and those prawns? They’re the star.

You don’t need to be a pro to pull this off either. It’s easy, but it’ll still impress your friends (or just you, no judgment).

Give it a try and see if it doesn’t become your new go-to instead of the usual.

Prawn Bloody Mary With A Spicy Twist Cocktail Recipe

This version really leans into the fresh prawns, bold spices, and a nice smooth vodka base. The combo of tomato juice, a hit of lemon, and a few hot sauces gives it a sharp edge, and the garnish just makes it look (and taste) super fresh.

Equipment

• Cocktail shaker – Helps everything mix together nicely.
• Tall glass – Highball is my pick for this.
• Bar spoon – Lets you stir without wrecking the ice.
• Measuring jigger – Keeps things from getting out of hand.
• Small bowl – For prawns and all the little extras before you serve.
• Knife and cutting board – You’ll need these for slicing up lemon, cucumber, and jalapeno.
• Strainer – Handy if you’re not into pulp.
• Skewers or cocktail sticks – For stacking prawns, cherry tomatoes, or cucumber slices.

I try to have everything ready before I start mixing. Makes life way easier, and you’re not scrambling at the last second.

Ingredients

• 2 large cooked prawns or shrimps (for garnish)
• 50 ml vodka
• 150 ml tomato juice or passata
• 1 tsp lemon juice
• 3–4 dashes Worcestershire sauce
• 2–3 dashes Tabasco sauce or any hot sauce
• 1 pinch celery salt
• 1 pinch black pepper
• 1 small pinch grated horseradish or just a touch of garlic
• 1 thin slice cucumber
• 1–2 slices jalapeno (if you’re feeling brave)
• 1 celery stick for garnish
• 2 cherry tomatoes for garnish

I usually bump up the Tabasco or jalapeno if I’m in the mood for more heat. And the prawns? They make it feel like more than just a regular cocktail.

Instructions

• Start by filling a tall glass with ice.
• Pour in the vodka and tomato juice.
• Add lemon juice, Worcestershire sauce, Tabasco, celery salt, and black pepper.
• Stir gently with a bar spoon, just enough to mix but not melt all your ice.
• Drop in a pinch of horseradish or a little minced garlic if you want that extra depth.
• Taste it—if you want more spice, add another dash or a jalapeno slice.
• Skewer your prawns, cherry tomatoes, and a slice of cucumber and balance that on top.
• Slide a fresh celery stick into the glass right before serving.

I always stir instead of shaking—otherwise, it gets a weird texture. And I wait until the end for the garnishes so they stay crisp.

Notes

If you use passata, the drink’s thicker. Tomato juice keeps it a bit lighter, so pick what you like.

Fresh lemon juice makes a huge difference, honestly. And if you’re watching salt, go easy on the celery salt and let the other flavors do the work.

Make sure the prawns are cold and firm before you skewer them. Sometimes I sprinkle a bit of black pepper on them for good measure.

If you’re not into too much heat, just skip the jalapeno and use less Tabasco. But if you’re like me and want it bold, go for both and toss in a bit more horseradish.

Tasting Notes

So, right off the bat, the first sip hit me with a bold mix of tomato and spice. The prawn garnish? It added this light seafood flavor that somehow mellowed out the heat.

The drink was smooth, though it definitely packed a punch from the chili. There was this little hint of lemon—just enough to keep things tasting fresh.

Honestly, the salt rim made every sip feel a bit sharper. That extra edge worked well against the rich tomato base.

I thought the prawn itself had a slightly smoky, salty thing going on. Eating it between sips made the cocktail feel almost like a small meal.

Flavor highlights I picked up:

• Spicy heat from chili and pepper
• Savory depth from tomato juice
• Fresh brightness from lemon
• Umami touch from the prawn

The spice level was strong, but not too much—at least for me. Everything stayed pretty balanced, so I could actually enjoy both the drink and the garnish without one taking over.