The 25 Absolute Best Garnishes For Your Next Bloody Mary

Whether you're only an occasional bruncher or a frequent flyer, there's a good chance you've seen a Bloody Mary on the menu — perhaps you've even sipped on one yourself. There's no denying that the Bloody Mary absolutely dominates the brunch-sphere; while it may not be quite as popular as the classic mimosa, it certainly comes in a close second place. And, unlike the mimosa, a Bloody Mary stands out above most other cocktails thanks to its salty, savory, and tomato-forward flavor profile. 

Of course, a unique cocktail would be nothing without its garnishes, and the Bloody Mary certainly delivers on that end, too. You can keep things simple and top off your cocktail with olives, celery, or maybe even a cocktail onion; or you can get creative and welcome meat, cheese, and even fruit into the mix. There are few rules when it comes to garnishing your Bloody Mary, so if you're looking for some inspiration, these are some of the absolute best options for both homemade cocktails and those you might order at brunch.

Salty, briny, and surprisingly rich, olives make for the perfect accompaniment to an equally salty Bloody Mary. Now, there are various types of olives out there, but luckily any flavor works with the savory cocktail, so even if you aren't a fan of blue cheese-stuffed green olives, perhaps buttery black olives might be more up to your speed.

Not only do olives add a nice finishing touch to the cocktail, but they serve as a nice snack once the drink is all gone. And, if you're slurping down a Bloody Mary while you eagerly await for your brunch order to arrive, then you might be extra grateful that you opted for stuffed olives as your garnish of choice. 

Ah, the classic pickle — crunchy, salty, tangy, and mouth-wateringly acidic in the best way possible. A pickle simply would not work with many cocktails, but with a Bloody Mary, it's basically a match made in heaven.

A pickle makes for the ideal Bloody Mary garnish for a couple of important reasons. First, it pairs well with the drink itself, offering its own punchiness while still allowing the cocktail to shine. Second, just about any flavor of pickle will work here; so keep things simple with classic dill, add a pop of sweetness with gherkins, or bust out your homemade ranch pickles and get to garnishing. 

We would like to offer our sincerest thank you to lemons and limes, as they really are the backbone of any great cocktail, both when it comes to mix-ins and garnishes. There's just something about a lemon wedge or a lime wheel that takes a cocktail from stunted and unfinished to polished, poised, and ready for action.

In terms of functionality, a lemon or lime wedge might not add a whole lot of flavor, though it certainly will add an acidic, subtly sour kick should you squeeze or mix it into your Bloody Mary. That acidity works well with the tomatoey nature of a Bloody Mary, so when in doubt about a garnish, reach for classic citrus for a safe bet.

On its own, okra has a rather mild flavor and crisp, crunchy texture. While you certainly could garnish your Bloody Mary with a fresh okra pod, it might not be the tastiest or most exciting option in the world. Pickled okra, on the other hand? Now that's a garnish that we can get behind.

Like any pickled vegetable, okra takes on a tangy flavor while still maintaining that sharp crunch. Though it might not be the first thing to come to mind when it comes to topping off your Bloody Mary, okra is a viable contender and a good way to switch things up from plain old pickles.

There are several types of onions out there, though we wouldn't recommend topping off your Bloody Mary with just any old onion. No, there's one type in particular that makes for a good garnish, and that would be the aptly-named cocktail onion, which is actually a pickled pearl onion. 

While cocktail onions may be most common in the martini realm, there's no reason why you can't garnish your Bloody Mary with a couple of the pungent little bites. Cocktail onions are tangy and crisp, perfectly salty, and they add a surprisingly refined flair to just about any cocktail they grace.

There's nothing stopping you from garnishing your Bloody Mary with a raw carrot and calling it a day, but we can't pretend like that'd be the tastiest option in the world. Pickled carrots, on the other hand, offer flavors that are a little more exciting, with the acid from the pickling brine working well with the flavors of the cocktail itself.

Pickled carrots also have a slightly nicer texture than regular carrots. Notoriously very crunchy, raw carrots might make for a garnish that's just too intense texturally. Their pickled brethren, however, offer just the right amount of crunch.

Bell peppers — technically fruit though treated like a vegetable, everyone always seems to have them on hand yet never knows what to do with them. If you are in a similar boat and need to clear out some space in your produce drawer ASAP, chop that bell pepper up and use it to garnish a Bloody Mary!

The beauty of bell peppers is that, unlike many other types of pepper, they have a subtly floral taste that actually makes them much more flavorful than one might initially give them credit for. Along with a certain crispness and juiciness that you just can't beat, these oft-overlooked peppers deserve a spot on your cocktail.

There are very, very few cocktails out there that would make sense with shrimp as a garnish. In fact, we'd argue that the Bloody Mary is one of a select few cocktails courageous enough to take on such a bizarre garnish, and successfully at that. But alas, cocktail shrimp not only works as a Bloody Mary garnish, but it somehow makes perfect sense.

If you're not completely sold on cocktail shrimp as a garnish, picture dunking a juicy little shrimp into cocktail sauce. It's an alluring image, right? Well, a Bloody Mary contains similarly punchy flavors, so if you're open-minded enough to give shrimp a chance, we think you might end up liking it after all.

It's pretty hard to resist cheese in any form, and even better yet when it's cubed cheese perched prettily on top of your Bloody Mary. Cheese might not bring crunchiness or brightness to the table, but it does bring plenty of salty, savory goodness, and the combination of tomato and cheese really can't be beaten.

Also, unless you are completely cheese-averse, cheese as a garnish offers a little something for everyone. Not a fan of cheddar? No problem, opt for fresh mozzarella balls instead. Do you want something with a little kick? Cube up some pepper Jack and you're good to go!

Jalapeños really are perfect peppers — they're spicy but not too spicy, perfectly crisp, and play well with other foods and beverages. If you're looking to spice up your Bloody Mary, then you can't go wrong by tacking on a couple of slices of jalapeño.

Unlike many garnishes that would only work well either fresh or pickled, jalapeño is a unique option that would work well either way. If you want a Bloody Mary that is nice and vibrant, then fresh jalapeño is the best option; if you want a garnish that provides some tangy flavor along with spice, then go the pickled route.

Eggs dominate the breakfast and brunch-sphere when it comes to food, and Bloody Marys dominate when it comes to cocktails, so why not combine the two? If you're looking to get a little boost of protein in with your cocktail, then there's no better option than a good old egg. We wouldn't recommend trying to garnish your cocktail with scrambled eggs, but a hard-boiled egg or deviled egg are both viable options. While it might not be your first idea for the best use of an egg, it's no doubt on theme, and it'll give you a little snack as you wait for your actual entree to arrive.

Those who have ever been to a Midwestern family gathering are likely all too familiar with the Crock Pot full of little smokies, and you've probably enjoyed a bite (or several) of the tasty little sausages. Well, little smokies are ready to break free from the slow cooker and make their way right over to your Bloody Mary.

Like any meat garnish, little smokies (or any sausage, for that matter) would really only work on a Bloody Mary. A Manhattan with a little smokie garnish? They just don't go together. A Bloody Mary with a little smokie garnish? It's so crazy that it just might actually work, and quite well at that.