Bloody Mary Cocktail Recipe
This brunch classic is all about vodka, tomato juice, and a punchy mix of spices. Tweak it however you like—there aren't really any rules.
Equipment
- Highball glass or mason jar
- Cocktail shaker
- Jigger or measuring cup
- Bar spoon
- Cutting Board
- Knife
- Strainer (optional)
Ingredients
- 2 oz vodka
- 4 oz tomato juice
- ½ oz fresh lemon juice
- ¼ oz Worcestershire sauce
- 3-4 dashes hot sauce Tabasco recommended
- 1 pinch celery salt
- 1 pinch black pepper
- 1 pinch smoked paprika optional
- Ice cubes
Garnishes (choose 2-3):
- Celery stalk
- Pickle spear
- Green olives
- Lemon wedge
- Cocktail onions
- Crispy bacon strip
- Jumbo shrimp
Honestly, good tomato juice makes a huge difference
Instructions
- Prepare the glass: If you want, rim a highball glass with celery salt. Fill it with ice and set aside.
- Mix the base: Pour vodka and tomato juice into a cocktail shaker with ice.
- Add seasonings: Toss in lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and paprika.
- Combine: Shake gently for about 10 seconds. You want to mix, not water it down.
- Strain and serve: Pour everything into your prepared glass.
- Garnish: Throw on your favorite garnishes. Celery and lemon are classics, but get creative if you want.
- Stir gently: Give it a quick stir before serving.
- Serve right away, or stash it in the fridge for an hour or two if you want the flavors to settle in.
Notes
The Bloody Mary is a blank canvas. Crank up the heat with more hot sauce or a little horseradish if that's your thing.
Some people skip the shaker and build it right in the glass. That works, though the mix might not be as even.
For a non-alcoholic version (the "Virgin Mary" or "Bloody Shame"), just leave out the vodka. Easy.
This drink is a natural fit with brunch food—think eggs benedict, omelets, breakfast burritos, you name it.
Store-bought mixes exist, but making it yourself almost always tastes fresher. Plus, you get to control every flavor.