Bloody Mary Recipe

Rim the glass

Rub the lemon wedge around the rim of a tall highball or pint glass. Mix coarse salt (or celery salt) with the 0.25 tsp ground black pepper on a small plate. Dip the wet rim into the salt-and-pepper mixture to coat evenly.

Fill the rimmed glass with ice cubes to chill while you mix the cocktail.

In a cocktail shaker or mixing glass, add the vodka (2 oz) and tomato juice (4 oz).

Add fresh lemon juice (0.5 oz), Worcestershire sauce (1 tsp), prepared horseradish (1 tsp), and hot sauce (about 3 dashes). If you want a tangier/umami boost, add the optional pickle brine (0.5 oz).

Season with ground black pepper (1 tsp), celery salt (0.5 tsp), and smoked paprika (0.25 tsp) if using. These spices add depth and a mild smoky note.

Fill the shaker or mixing glass with ice and stir gently for 10–15 seconds until well chilled and slightly diluted. Avoid vigorous shaking to keep the tomato texture smooth.

Taste the mixture and adjust seasoning to your preference: more hot sauce for heat, more Worcestershire for umami, more lemon for brightness, or a pinch more celery salt/black pepper for seasoning.

Discard the ice from the chilled glass and fill with fresh ice if desired. Strain or pour the mixed Bloody Mary into the prepared glass over ice.

Garnish with a celery stalk, a lemon wedge on the rim, and a green olive on a pick. For an extra show, add additional garnishes such as pickles, cooked shrimp, bacon, or cherry tomatoes.

Serve immediately. Stir briefly before drinking to redistribute any settled spices.