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Spicy Bloody Mary

Spicy Bloody Mary

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 drinks 1x


Heat up your cocktail routine with this spicy Bloody Mary! It’s got just the right amount of heat from fresh jalapeño peppers and Tabasco sauce.


  • 1 medium jalapeño pepper
  • 2 cups tomato juice, chilled
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Worcestershire sauce (vegan as desired)
  • 2 teaspoons prepared horseradish
  • 1 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: jalapeno slice, lemon wedge, olives (use cocktail picks if desired)


  1. Slice the jalapeño pepper into thin slices. If you prefer a more subtle heat, remove the seeds. (Wash your hands well afterward.)
  2. If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
  3. In a large cocktail shaker, combine the jalapeno slices, 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.
  4. 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!
  5. 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.
  6. 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
  • Diet: Vegetarian

Keywords: Spicy Bloody Mary