The Bloody Mary Three Ways
  • photo-ph-meet
    Todd Thrasher
    Restaurant Eve

    Todd Thrasher, a native Virginian, is a lover of many things--scuba diving, the island of Bonaire, playing golf and cooking. Most important, however, are his love for the creation of the perfect artisan cocktail and his knowledge of wine. Todd works at Restaurant Eve and is also partner in Eamonn’s A Dublin Chipper; the speakeasy lounge upstairs, PX; The Majestic; Virtue Feed & Grain; and Society Fair--all located in Old Town Alexandria.

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Bloody Mary

Spicy, salty and refreshing, the Bloody Mary has eased the hangovers of millions. Because it is designated as a "brunch drink" by many, the garnishes carry nearly as much importance as the cocktail itself. Experiment with different vegetables--or go so far as to finish your drink with a stick of beef jerky or bacon.


YIELD 1 cocktail (plus cup Bloody Mary base)


Bloody Mary base

  • 7 ounces fresh horseradish, scraped and grated
  • 5 ounces Worcestershire sauce
  • 2 ounces Tabasco
  • 1 ounce fresh lemon juice
  • 1 ounce sherry vinegar
  • ½ teaspoon celery salt
  • Salt and freshly ground black pepper


  • Ice
  • 2 ounces vodka
  • 1 tablespoon Bloody Mary base
  • 5 ounces tomato juice
  • Celery leaves


1. Make the Bloody Mary base: In an airtight container, add the horseradish, Worcestershire, Tabasco, lemon juice, sherry vinegar, celery salt and salt and pepper. Stir to combine, cover and refrigerate.

2. In a cocktail shaker, add the ice, vodka, Bloody Mary base and tomato juice. Cover and shake once, then pour into a Collins glass. Finish with celery leaves.

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Green Mary Is Out Of Her Can

Trademark red turns to green in this take on a Bloody Mary, which uses tart tomatillos as its base instead of tomatoes. Tequila and chiles round out the Mexican flavor profile.

SKILL LEVEL Intermediate

YIELD 1 cocktail


  • 2 small tomatillos, husked and rinsed
  • 1 fresh jalapeño chile, halved and seeded
  • 1 fresh serrano chile, halved and seeded
  • 4 cilantro sprigs
  • Pinch of salt
  • Lemon wedge
  • 2 lime wedges
  • 1 ounce vodka
  • 1 ounce silver tequila
  • Ice


1. Adjust the oven rack to the uppermost position and heat the broiler to high. Place the tomatillos on an aluminum-foil-lined rimmed baking sheet and broil until they begin to darken, about 2 minutes. Use tongs to turn tomatillos over and char their other sides, 1 to 2 minutes longer.

2. In a cocktail shaker, add the charred tomatillos (and any juices), ½ of a jalapeño, ½ of a serrano, the cilantro, salt, the lemon wedge and 1 lime wedge (save the other halves of the chiles for another use). Use a muddler to crush the chile mixture until everything is well combined. Add the vodka, tequila, 1 ounce water and ice. Cover and shake well, then strain into an ice-filled Collins glass. Garnish with the remaining lime wedge.

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Tomato Water Bloody Mary

What this cocktail lacks in color, it shows off in flavor. Tomatoes are leached of their juices and spiked with aromatic ingredients to inform this simple but potent approach.


YIELD 1 cocktail (plus 4 cups tomato water)


Tomato Water

  • 5 pounds vine-on tomatoes, quartered
  • 1 lemongrass stalk, tough outer layer removed and stalk roughly chopped
  • 2 serrano chiles, sliced into thirds
  • 1 small Bermuda onion (or other sweet onion, such as a Maui or a Vidalia), roughly chopped
  • 2 tablespoons kosher salt


  • Ice
  • 1½ ounces citrus vodka
  • ½ ounces tomato water
  • Cherry tomato


1. Make the tomato water: In a food processor, purée the tomatoes, lemongrass, chiles and onion (working in batches if needed). Pour the mixture into a large bowl and season with the salt. Place a large sheet of doubled cheesecloth in a large bowl so the ends of the cheesecloth hang over the bowl’s rim. Transfer the tomato pulp to the cheesecloth, gather the ends and secure them with twine.

2. Suspend the tomato-pulp-filled cheesecloth over a large container and strain until the pulp has condensed by two-thirds, 12 to 24 hours. Discard the pulp; cover and refrigerate the tomato water. (Alternately, line a large sieve with a double layer of cheesecloth and set over a bowl. Pour the tomato mixture into sieve and lightly drape the cheesecloth ends over the sieve; leave out at room temperature for 12 to 24 hours, discard the pulp, and refrigerate the tomato water.)

3. Make the cocktail: In a cocktail shaker, add the ice, vodka and 3½ ounces tomato water. Cover, shake once, and pour into a Collins glass. Finish with the cherry tomato.