Bloody Mary Recipe

Combine tomato juice and tomato paste in a mixing container. Whisk until the paste is fully dissolved and the mixture is uniform.

Add lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, celery salt, black pepper, smoked paprika (if using), and sugar (if desired). Whisk to combine thoroughly.

Taste and adjust seasoning: add more hot sauce for heat, more lemon for brightness, or a pinch more sugar if it's too acidic. The final mix should be savory, slightly tangy, and slightly spicy.

Refrigerate the tomato mix for at least 1 hour to let flavors meld (can be made up to 48 hours ahead). Stir or shake before using.

On a small plate combine celery salt, kosher salt and dried celery flakes. Mix well.

Moisten the rim of a highball or pint glass with a lemon wedge, then dip the glass rim into the celery-salt mixture, rotating to coat evenly. Set the glass aside filled with ice.

Add 1 cup of ice to a cocktail shaker or mixing glass.

Pour in 2 oz vodka, 5 oz chilled house-made tomato mix, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes hot sauce, 0.5 tsp celery salt and 1 tsp freshly ground black pepper.

Secure the shaker lid and shake briefly for 5–8 seconds to chill and lightly aerate (alternatively, gently roll/stir with a bar spoon for 10–15 seconds if you prefer less dilution).

Strain into the prepared glass full of fresh ice (or pour directly over ice in the serving glass).

Garnish with a celery stalk and a lemon wedge on the rim. Adjust hot sauce, celery salt, or horseradish to taste and serve immediately.