Bloody Mary Recipe

Prepare the glass

Fill a highball or Collins glass with ice to chill while you assemble the drink. If you like a salted rim, rub a lemon wedge around the rim and dip into a shallow plate with celery salt; otherwise simply chill the glass.

Combine ingredients

In a cocktail shaker or a mixing glass filled with a few ice cubes, add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp prepared horseradish, 6 drops hot sauce, 0.25 tsp celery salt, and a pinch of smoked paprika (if using).

Season and adjust

Add 6 cranks of freshly ground black pepper. Stir the mixture briskly for about 10–15 seconds to chill and integrate flavors. Taste and adjust — add an extra dash of hot sauce for heat, another 0.5 tsp Worcestershire for umami, or a splash more lemon for brightness.

Strain and serve

Discard the ice from the chilled serving glass and fill the glass with fresh ice (about 3/4 full). Strain the mixed cocktail into the prepared glass over the fresh ice.

Garnish

Garnish with a celery stalk and a lemon wedge on the rim. Add an olive or pickled green bean on a cocktail pick if desired. Give one gentle stir to marry the garnish flavors with the drink.

Notes

This recipe makes one serving. For a less boozy variation, reduce vodka to 1 oz and increase tomato juice accordingly. Use high-quality tomato juice for the best flavor; freshly strained tomato juice can be used for a fresher profile.