Bloody Mary Recipe

Rim the glass

Rub the lemon wedge around the rim of a highball or pint glass. Combine kosher or celery salt with 1/2 tsp coarse black pepper on a small plate and roll the wet rim through the mixture to coat evenly. Set glass aside.

Prepare garnish

Thread green olives, cornichon or pickle spear, and optional cooked cocktail shrimp onto a cocktail pick. Trim celery stalk to fit the glass lengthwise and keep cold. Leave lemon wedge for finishing.

Fill a mixing glass or cocktail shaker halfway with ice (about 1 cup).

Add vodka (2 oz), Alice's Bloody Mary mix (4 oz), freshly squeezed lemon juice (1/2 oz), Worcestershire sauce (2 tsp), hot sauce (3 dashes), 1 tsp coarse ground black pepper, and 1/4 tsp celery salt to the mixing glass.

Gently roll or stir the mixture for 10–15 seconds to chill and lightly aerate. Do not vigorously shake if you want to preserve a slightly silky texture; if you prefer extra froth, give it a vigorous shake for 5–7 seconds.

Fill the rimmed glass with fresh ice. Strain the mixed Bloody Mary into the prepared glass over the ice.

Taste and adjust: add additional hot sauce, Worcestershire, or salt to taste. If the mix is very salty from anchovies, add a splash more tomato mix or 1/4–1/2 oz water to balance.

Garnish with the prepared skewer of olives/pickle/shrimp, place the celery stalk in the glass, and finish with the lemon wedge on the rim. Serve immediately.