Bloody Mary Recipe

The Best Bloody Marys are loaded with delicious, snackable garnishes. I love the uniqueness of crispy skewered bacon and deviled eggs, but don't stop there. Add celery sticks, pickles, olives, skewered cheese cubes, pickled asparagus, grilled shrimp, dilly beans, or cascabella peppers (the ones they serve at In-N-Out).

Course Drinks

Cuisine American

Prep Time 10

Chill Time 2

Total Time 2 10

Servings cocktails

Calories 252kcal

Author Meggan Hill

Ingredients

48 ounces Clamato or tomato juice (6 cups, see note 1)
2 cups vodka (see note 2)
4 ounces fresh lemon juice (from 3 lemons)
1 ounce Worcestershire sauce
4 teaspoons prepared horseradish
1/4 teaspoon celery salt (see note 3)
2 teaspoons freshly ground black pepper
1/2 teaspoon hot sauce plus more, to taste
12 celery ribs for garnish

US Customary - Metric

Instructions

In a large serving pitcher, whisk together Clamato, vodka, lemon juice, Worchestershire sauce, horseradish, celery salt, pepper, and hot sauce. Cover and refrigerate until flavors meld, about 2 hours.
Stir bloody marys to recombine and serve over ice in chilled collins glasses. Garnish with a stalk of celery and anything else that sounds good.

Video

Notes

Clamato or tomato juice: Personally, I love the little extra umami flavor of Clamato which is made with a hint of clam juice. If that's not your thing, go straight-up tomato juice.
Vodka: The best vodka for Bloody Marys is the one you like. No need to buy the fanciest, most top-shelf vodka here; the bold tomato mix will overpower it. However, that doesn't mean that you can't use a pepper-infused vodka for a little kick!
Celery salt: You make homemade celery salt (from leftover celery leaves) or use store-bought.
Yield: This recipe makes 12 cocktails.
Storage: Store leftover Bloody Mary mix in the refrigerator for up to 4 days.

Nutrition