Bloody Mary Recipe

Rim (optional)

If you prefer a salted rim, rub the lemon wedge around the glass rim and dip briefly into a shallow plate of celery salt to coat. Set glass aside.

Thread 3 pitted green olives onto a cocktail pick or skewer and refrigerate until ready. Trim the celery stalk, keeping the leafy top if desired, and place in the refrigerator to chill.

Fill a cocktail shaker or mixing glass half full with ice cubes.

Add 2 oz vodka to the shaker.

Pour 4 oz Zing Zang Bloody Mary mix into the shaker.

Add 0.25 oz fresh lemon juice, 3 dashes Worcestershire sauce, and 2 dashes hot sauce to taste.

Add a pinch of freshly ground black pepper and a pinch of celery salt.

Stir the mixture gently with a bar spoon for about 15–20 seconds until well chilled and slightly diluted. Avoid vigorous shaking to keep the drink smooth and savory.

Fill the prepared serving glass with fresh ice (use the reserved ice or fresh cubes). Strain the mixed Bloody Mary into the glass over the ice.

Garnish by placing the chilled celery stalk into the glass and resting the olive skewer across the rim or inserting it into the drink. Squeeze the reserved lemon wedge over the drink if desired, then drop the wedge in as garnish.

Serve immediately with a cocktail napkin and a straw if desired.