Bistro Bloody Recipe

Rim the glass (optional)

On a small plate, mix 1 tsp kosher or celery salt with a pinch of smoked paprika. Rub the lemon wedge around the rim of a 12- to 16-oz highball or pint glass, then dip the rim into the salt-paprika mixture to coat. Set the glass aside.

Add a few ice cubes to the prepared glass to chill while you mix the cocktail.

In a cocktail shaker or large mixing glass, add 6 oz tomato juice, 2 oz vodka, and 0.5 oz fresh lemon juice.

Add 0.5 tsp Worcestershire sauce, 3 dashes hot sauce, and 0.5 tsp prepared horseradish to the shaker.

Add 0.5 tsp olive brine (optional) for savory depth.

Add 0.25 tsp sea salt, 0.25 tsp celery salt, 6 grinds freshly ground black pepper and a pinch of smoked paprika. These seasonings create the signature Bistro Bloody savory profile—adjust heat and salt to your taste.

Fill the shaker or mixing glass with ice (enough to chill but not over-dilute) and stir briskly for 20–30 seconds until well chilled and slightly diluted. Avoid shaking vigorously to keep the tomato juice texture smooth.

Taste and adjust: add another dash of hot sauce for heat, more lemon for brightness, or extra Worcestershire for umami.

Discard the ice from the chilled serving glass and fill it with fresh ice cubes.

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

Garnish with a celery stalk and a lemon wedge on the rim. Spear two cocktail olives and a crispy bacon strip on a cocktail pick and rest across the glass for a bistro-style finish.

Serve immediately with a small spoon or straw. Encourage guests to stir the drink periodically to reincorporate seasonings settled at the bottom.