Breakfast Mary Recipe

Chill 4 highball or pint glasses in the refrigerator for at least 10 minutes while you prepare the mix.

Combine the coarse salt and smoked paprika on a small plate. Rub a lemon wedge around the rim of each chilled glass, then dip the rims into the salt-paprika mixture to coat. Set glasses aside.

Mix

In a large pitcher or bowl, pour 6 cups tomato juice, 1 cup vodka, and 1/2 cup fresh lemon juice. Whisk to combine.

Add 2 tablespoons Worcestershire sauce, 2 teaspoons hot sauce, and 2 teaspoons prepared horseradish. Whisk again until evenly incorporated.

Season the mixture with 1 teaspoon celery salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika and a pinch of kosher salt. Taste and adjust heat or acidity by adding more hot sauce or lemon juice as desired.

Cover the pitcher and refrigerate for at least 15 minutes to let flavors meld (up to 2 hours). Stir before serving.

Fill each prepared glass with ice to the top.

Stir the Bloody Mary base again and pour about 1.5 cups (12 fl oz) into each glass, adjusting to taste and glass size. If you prefer a non-alcoholic version, omit vodka and replace with 1 cup additional tomato juice.

Place a celery stalk in each glass and add a lemon wedge on the rim.

Thread breakfast skewers if using: thread a cooked potato, a mini cheese cube, a cherry tomato and a cooked shrimp or olive on each skewer. Lay the skewer across the top of the glass or stand it upright with the celery.

Add a strip of cooked bacon to each glass—either drape it over the rim or stand it upright alongside the celery for a dramatic breakfast presentation.

Drop a pickle spear and a few olives or cherry tomatoes into each drink for extra savory bites.

Serve immediately with cocktail napkins and small plates for the garnishes. Remind guests to stir occasionally as ingredients settle.

Store any leftover Bloody Mary base covered in the refrigerator for up to 48 hours. Do not keep garnishes on the rim longer than needed to preserve texture.