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Bloody Mary

Classic Bloody Mary


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 drinks 1x
  • Diet: Vegetarian

Description

Here’s how to make the best Bloody Mary! The store-bought version can’t hold a candle to this brilliantly flavored homemade mix.


Ingredients

Scale
  • 2 cups tomato juice, chilled
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Worcestershire sauce (vegan as desired)
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon Tabasco hot sauce
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon black pepper
  • 1 cup (8 ounces) vodka, chilled
  • Ice, for serving (try clear ice!)
  • For the rim: Old Bay seasoning (purchased or homemade) and kosher salt
  • For the garnish: celery stalk, lemon wedge, olive, cocktail onion (use cocktail picks if desired)

Instructions

  1. If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
  2. In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
  3. Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
  4. To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
  5. To each glass, add 2 ounces (1/4 cup) of vodka and 1/2 cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.
  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: Bloody Mary, Bloody Mary mix