What is a virgin Bloody Mary called?

Most often a Virgin Mary, though sometimes people use Bloody Shame or simply a Bloody Mary mocktail. All three mean the same thing: the drink without vodka.

What can I use instead of vodka in a Bloody Mary?

Nothing, honestly — just leave it out and lean harder on the savory ingredients. Olive brine, an extra dash of Worcestershire sauce, and a touch more horseradish give the mix the sharpness that alcohol would have added.

What's the difference between a virgin and a dirty Bloody Mary?

A virgin Bloody Mary has no alcohol. A dirty Bloody Mary is the alcoholic version with a heavier pour of olive brine: just like in a Dirty Martini .

Can you make a virgin Bloody Mary with V8?

Yes. V8 and similar vegetable juice blends make a slightly more savory drink straight out of the bottle. Because they're pre-seasoned, start with half the celery salt.

Virgin Bloody Mary

Print Recipe

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5 from 2 reviews

This virgin Bloody Mary is savory, spicy, and salty enough that nobody misses the vodka. Batch it ahead and garnish it big for the best mocktail yet!

Author: Sonja Overhiser
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 drinks 1x
Category: Drink
Method: Shaken
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Instructions

If time allows, chill the tomato juice. Shake the tomato juice before pouring.
In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, olive juice, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
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!
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.
To each glass, add 1/2 cup of virgin Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.

Notes

*Use the brine inside the jar of olives you’re planning to use for a garnish.

Find it online: https://www.acouplecooks.com/virgin-bloody-mary/