Bloody Mary Recipe

Greet the weekend with this homemade Bloody Mary Recipe loaded up with every savory, crunchy, pickled thing you can get your hands on.

Course Drinks

Cuisine American

Prep Time 10

Chill Time 2

Total Time 2 10

Servings cocktails

Calories 252kcal

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 other items as desired.

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.
Hot sauce: Optional depending on your need for heat. I prefer Cholula.
Garnishes: Classic garnishes for a Bloody Mary are typically celery ribs, green olives, maybe an extra lemon or lime wedge. But I like to add heartier stuff, too: beef sticks (soaked in vodka if you have time), a skewer of cheese, pickled garlic, and dilly beans.
Bacon and Eggs Bloody Mary: Bring this brunch cocktail to its full potential by loading it up with cooked bacon and deviled eggs!