Rum Bloody Mary Cocktail Recipe

ByJohn

Looking to shake up your brunch routine? You might want to try a Rum Bloody Mary. This drink takes the classic Bloody Mary and gives it a bit of a twist by swapping vodka for rum.

A Rum Bloody Mary is a simple, tasty way to enjoy something new with your breakfast or brunch.

Honestly, I reach for this cocktail when I’m just bored of the usual brunch drinks. The flavor is still savory and spicy, but the rum brings a smooth, slightly sweeter kick.

Curious how to mix one up at home? It’s really not hard—just a few ingredients and some basic tools, and you’re set.

Rum Bloody Mary Cocktail Recipe

Rum Bloody Mary Cocktail Recipe

I love how a Rum Bloody Mary blends the bright tang of tomato juice with the rich, mellow taste of rum. Just swapping out the vodka really changes the whole vibe and adds a fun, tropical note.

Equipment

Ingredients

Here’s what I use for one drink:

  • 2 oz dark rum (Bacardi, Mount Gay, or whatever you like)
  • 4 oz tomato juice (fresh is best, but bottled is fine)
  • 1/2 oz fresh lemon juice
  • 2–3 dashes Worcestershire sauce
  • 2–3 dashes Tabasco or your favorite hot sauce
  • 1/2 tsp prepared horseradish (optional, but I’m a fan)
  • Pinch celery salt
  • Pinch ground black pepper
  • Ice (enough to fill the glass)
  • Garnishes: celery stalk, lemon wedge, lime wedge, olives

Fresh lemon juice is a must for me, and I always pick a dark rum for that deeper flavor.

Instructions

  • Fill your glass with ice to chill it while you get everything else ready.
  • In a shaker, mix rum, tomato juice, lemon juice, Worcestershire sauce, hot sauce, horseradish, celery salt, and black pepper.
  • Shake or stir until it’s nicely mixed and cold.
  • Dump the ice from your glass, then pour the drink in over fresh ice.
  • Garnish with a celery stalk, some olives, and a wedge of lemon or lime.

Want it spicier? Just add more hot sauce or black pepper. Easy fix.

Notes

I almost always use dark rum for that robust, slightly sweet flavor, but if I’m in the mood for something lighter, white rum works too. Horseradish brings that classic smoky heat—not everyone loves it, so feel free to skip.

For garnishes, celery and olives are my go-tos. Some folks get creative with pickles or even a shrimp. Rimming the glass with celery salt? Totally worth it.

Making a batch for friends? Just mix all the liquids in a pitcher and pour over ice. Adjust the seasonings to taste, especially the heat. And don’t skip the fresh lemon juice—it really brightens things up.

Rum Bloody Mary Cocktail Recipe

Rum Bloody Mary Cocktail Recipe
A bold and savory twist on the classic brunch favorite, the Rum Bloody Mary swaps out vodka for dark rum, adding warmth, depth, and a subtle sweetness to this spicy, tangy drink. It’s easy to make, fully customizable, and perfect for shaking up your brunch routine.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

Ingredients

  • 2 oz dark rum
  • 4 oz tomato juice
  • ½ oz fresh lemon juice
  • 2 –3 dashes Worcestershire sauce
  • 2 –3 dashes hot sauce e.g., Tabasco
  • ½ tsp prepared horseradish optional
  • 1 pinch celery salt
  • 1 pinch ground black pepper
  • Ice cubes to fill the glass
  • Garnishes: 1 celery stalk 1 lemon wedge, 1 lime wedge, 2–3 olives

Instructions

  • Fill your serving glass with ice and set aside to chill.
  • In a cocktail shaker (or mixing glass), combine dark rum, tomato juice, lemon juice, Worcestershire sauce, hot sauce, horseradish (if using), celery salt, and black pepper.
  • Shake or stir until well mixed and chilled.
  • Discard the ice from your glass and refill with fresh ice.
  • Pour the mixed cocktail over the ice.
  • Garnish with a celery stalk, lemon or lime wedge, and olives.
  • Optional: Rim the glass with celery salt before pouring the drink for extra flavor.

Tasting Notes

First thing I notice with a Rum Bloody Mary is the flavor balance. The rum gives a subtle sweetness that’s totally different from vodka, adding a bit of depth and warmth.

The savory notes from the tomato juice and spices are still front and center. The drink never gets too sweet, but the rum does soften that sharp tomato edge, which I really enjoy.

Spiciness is definitely part of the experience. There’s a gentle heat from the black pepper and hot sauce, but it never overpowers the drink. It stays refreshing.

Here’s a quick rundown:

Flavor Aspect My Impression
Sweetness Mild, from the rum
Savory Strong tomato, rich and full
Spiciness Noticeable, but not too strong
Other Flavors Citrus, herbs, a hint of smoke

This isn’t exactly a low-calorie drink, mostly thanks to the tomato juice and rum. I keep that in mind if I’m serving a few rounds.

All the flavors stay pretty balanced, and that’s what I like most. Every sip seems to bring out something new—sometimes sweet, sometimes spicy, sometimes just pure savory goodness.

Must Have Ingredients

Substitute

When I’m making a Rum Bloody Mary, I like to mess around with different variations. Sometimes I realize I’m missing an ingredient or two, so I’ll just swap things out and see what happens.

If I’m in the mood for something a bit different, I’ll go for a “Cubanita.” That’s basically a Bloody Mary with white rum instead of vodka. The other ingredients stay pretty much the same, but the rum brings a sweeter, lighter vibe—honestly, it’s a fun twist.

Or, if I’m feeling like channeling a Canadian brunch, I’ll make a “Bloody Caesar.” This one swaps in Clamato juice for the usual tomato juice. It’s surprisingly tasty with rum, if you’re up for something a bit out of the ordinary.

Here’s a quick list of substitutes I reach for:

  • Alcohol:

    • White rum for vodka (classic Cubanita)
    • Spiced rum for a richer flavor
    • Gin if I want that herbal kick

  • Juice Base:

    • Clamato juice for that Caesar feel
    • Tomato-vegetable blends when I want more veggies

  • Other:

    • Mix up the hot sauces for different levels of heat
    • Worcestershire or even soy sauce if I’m out of the usual stuff

Equipment:

Ingredients:

  • Rum or whatever spirit’s handy
  • Tomato or Clamato juice
  • Lemon or lime juice
  • Hot sauce
  • Worcestershire sauce (or a substitute if I’m winging it)
  • Celery salt, pepper
  • Garnishes like olives or a celery stick—whatever’s in the fridge

Instructions:

  • Toss all the ingredients into a shaker with ice
  • Give it a good shake or stir
  • Strain into a tall glass
  • Top it off with your favorite garnishes and serve

There’s a lot of room to play here, so even if I’m missing something, I can usually whip up a Rum Bloody Mary without too much trouble.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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