Bloody Mary

48 Ratings
100% would make again

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.

Bloody Mary

Recipe adapted from Todd Thrasher, Restaurant Eve/ The Majestic/ PX, Alexandria, VA

Yield: 1 cocktail (plus ½ cup Bloody Mary base)

Cook Time: 10 minutes


For the 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

For the Cocktail:


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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