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    Home » Recipes » Drinks » Bloody Mary

    Bloody Mary

    Published: January 15, 2022 · Modified: Jan 15, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A staple at brunch, this classic Bloody Mary is spicy, salty, and savory. Skip the pre-made mixes and make your cocktail at home with only a handful of ingredients in next to no time. The perfect hangover cure, this fresh tomato-filled cocktail is a delicious way to kick start your weekend.

    A glass of Bloody Mary with celery, olives, and lime garnish in front of a second one.
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    Pinterest graphic of a tall glass of Bloody Mary garnished with olives, lime wedge, and celery.
    Pinterest graphic of two Bloody Marys, one in front and in focus, with olive, lime, and celery garnish.
    Pinterest graphic of garnishes being added to a glass of Bloody Mary.
    Pinterest graphic of two glasses of Bloody Mary with olives, limes, and celery garnishes.
    Pinterest graphic of a glass of Bloody Mary with olives, lime, and celery garnish.

    Spicy and tangy, this vodka-spiked tomato cocktail is a brunch favorite that is also hailed as a hangover remedy thanks to the electrolytes in the drink. While stores sell Bloody Mary mixes, making it at home is so easy and so much more fresh and flavorful. It’s ​​easy to customize them to your liking at home, so I highly recommend you make them from scratch.

    While the list of ingredients may seem odd, the flavors meld very well together and turn into a spicy, zesty, and savory cocktail. While popular at brunch, this drink is perfect for any time of the day. You can even make a party of it and have guests build their own Bloody Marys with a table of edible garnishes. For another fun, crowd-pleasing drink, try my strawberry margarita recipe or mudslide recipe!

    What You Need to Make This Recipe

    Ingredients needed to make a Bloody Mary.

    Tomato juice — this gives the Bloody Mary its unique savory flavor. As this is the base of the entire drink, I don’t recommend changing it. Get a high-quality, flavorful tomato juice for the best-tasting cocktail.

    Horseradish — hot, spicy, and peppery, horseradish adds an extra layer of heat to this bloody mary recipe.

    Tabasco — for a hot kick and a touch of acidity, you’ll need a few dashes of hot sauce. Tabasco is the classic choice but feel free to use a different hot sauce. Every hot sauce has its own subtle flavor, and you can make your drink more sweet, smoky, or fresh by changing the hot sauce.

    Worcestershire sauce — it may sound odd to add an umami booster to a drink, but Worcestershire sauce adds richness and complexity to your cocktail.

    Vodka — unlike a martini, this is not a spirit-forward cocktail, so you can get away with using a more budget-friendly vodka if you’re making a large batch.

    How to Make a Bloody Mary

    Set of two photos showing a glass' rim coated in celery salt and horseradish added to tomato juice.

    1. Sprinkle the celery salt onto a small plate. Run a lemon wedge around the rim of a pint glass, and then dip the edge in the celery salt until well coated.

    2. In the pint glass, combine the tomato juice and horseradish.

    Set of two photos showing hot sauce and lemon juice added to the glass.

    3. Then, add Worcestershire sauce and hot sauce to the glass.

    4. Add fresh lemon juice and pepper to the glass.

    Set of two photos showing vodka added to the drink and then garnished.

    5. Add the vodka and stir until well combined.

    6. Add enough ice to fill the glass of Bloody Mary and stir again. Garnish with celery, olives, lime, or lemon wedge

    A glass of Bloody Mary with two olives, lime wedge, and celery as garnish.

    Pro Tips for Making This Recipe

    • If you’re a slow drinker and don’t want a diluted Bloody Mary, chill the tomato juice and vodka beforehand so you can use less ice.
    • For an even colder drink, chill the glasses in the freezer beforehand.
    • For a smoother cocktail, strain the drink before serving, so you get the horseradish flavor and not the clumps.
    • Make the drink virgin by skipping the vodka.
    • Always use fresh lemon juice instead of bottled lemon juice. It’ll taste more bright and flavorful.
    • Skewers and cocktail picks are perfect for holding garnishes if you plan on adding more.

    Angled few showing the Bloody Mary's garnishes - olives, lime, and celery.

    Frequently Asked Questions

    Can I make this ahead of time?

    You can! If you’re planning a brunch and want to make a batch ahead of time, scale up the ingredients and combine everything but the vodka in a pitcher. Keep the drink in the fridge overnight and add the vodka before serving. I recommend holding off the vodka so your guests can decide how strong they’d like their drink.

    What other garnishes can I put in my drink?

    The sky is the limit when it comes to bloody mary garnishes. Here are a few more ideas:

    • Pickles
    • Bacon
    • Hot or sweet peppers
    • Cocktail onions
    • Cubed cheese
    • Cooked shrimp
    • ​​Pickled jalapeños
    • Marinated artichoke hearts
    • ​​Beef jerky
    • Pepperoni sticks
    • Steak bits

    What are some variations?

    • Instead of vodka, use tequila for a Bloody Maria.
    • Use gin instead of vodka for a Red Snapper.
    • Use V8 Juice instead of tomato juice for another layer of flavor to the base.
    • Add a drop of liquid smoke to give the cocktail a subtle smoky flavor.

    Where did this originate?

    The Bloody Mary is often credited to have originated from Harry’s New York Bar in the 1920s by bartender Fernand “Pete” Petiot. If the bar sounds familiar, it’s because the bar is also where the Sidecar came from. The drink was originally a combination of vodka and tomato juice that Pete would serve American expats. Other stories are that the drink was created and named after Queen Mary I of England, or Mary Pickford, a movie star.

    If you love this recipe try these out!

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      Whiskey Sour

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    If you’ve tried this Bloody Mary recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Two glasses of Bloody Marys with lime wedges and a small bowl of olives in between.
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    5 from 1 vote

    Bloody Mary

    Full of fresh and spicy flavor, this classic Bloody Mary is a staple for brunch. Enjoy this zesty drink at home with only a few simple kitchen staples.
    Course Drinks
    Cuisine American
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 1 serving
    Calories 174kcal
    Author John Kanell

    Equipment

    • Pint glass

    Ingredients

    • lemon wedge
    • 1/2 teaspoon celery salt for the rim
    • 4 ounces tomato juice
    • 2 ounces vodka
    • 1 tablespoon lemon juice
    • 2 teaspoons prepared horseradish
    • 3 dashes Worcestershire sauce
    • 2 to 3 dashes Tabasco or other hot sauce
    • ¼ teaspoon ground black pepper

    For Garnish:

    • celery stalk
    • olives
    • lime or lemon wedge

    Instructions

    • Sprinkle the celery salt onto a small plate. Run a lemon wedge around the rim of a pint glass. Dip the rim in the celery salt until well coated.
    • In the pint glass, combine the tomato juice, vodka, lemon juice, horseradish, Worcestershire sauce, hot sauce, and pepper. Stir until well combined.
    • Add enough ice to fill the glass and stir again. Garnish with celery, olives, lime or lemon wedge

    Notes

    • If you’re a slow drinker and don’t want a diluted Bloody Mary, chill the tomato juice and vodka beforehand so you can use less ice.
    • For an even colder drink, chill the glasses in the freezer beforehand.
    • For a smoother cocktail, strain the drink before serving, so you get the horseradish flavor and not the clumps.
    • Make the drink virgin by skipping the vodka.
    • Always use fresh lemon juice instead of bottled lemon juice. It’ll taste more bright and flavorful.
    • Skewers and cocktail picks are perfect for holding garnishes if you plan on adding more.

    Nutrition

    Calories: 174kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1427mg | Potassium: 348mg | Fiber: 1g | Sugar: 6g | Vitamin A: 569IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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