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.
Equipment
- Collins glass or highball glass
- Cocktail shaker (optional)
- Jigger or measuring spoons
- Bar spoon
- Strainer (if shaking with ice)
- Knife and cutting board
- Small plate (for rimming with celery salt, optional)
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.