Bloody Mary Recipe
bloody mary mix and vodka substitute tequila to make it a bloody maria
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Ingredients
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Cocktail
Bloody Mary Mix (makes about 3 cups)
Method
Bloody Mary Mix
- 1
Combine mix
In a pitcher, pour 3 cups tomato juice and 0.5 cup Clamato or vegetable juice if using. Add 0.25 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, 1 tablespoon prepared horseradish, and 1 tablespoon hot sauce.
- 2
Season
Whisk in 1 teaspoon celery salt, 0.5 teaspoon smoked paprika, 0.5 teaspoon freshly ground black pepper and 0.5 teaspoon salt until evenly combined. Taste and adjust hot sauce, horseradish, salt, or lemon to preference.
- 3
Chill
Cover and refrigerate the mix for at least 30 minutes to let flavors meld. Mix keeps 3–4 days refrigerated in an airtight container; stir before using.
Cocktail
- 4
Prepare glass rim (optional)
If desired, rub a lemon wedge around the rim of a tall glass and dip the rim into a small plate of celery salt or coarse salt to coat. This step uses the celery salt listed in the Cocktail section.
- 5
Build the drink
Fill the prepared glass with ice (about 1 cup). In a shaker or stirring glass combine 2 oz vodka (or substitute 2 oz blanco tequila for a Bloody Maria), 4 oz Bloody Mary mix, 0.5 oz fresh lemon juice, 3 teaspoons Worcestershire sauce, 0.5 teaspoon prepared horseradish, 3 dashes hot sauce, 1 teaspoon freshly ground black pepper and 0.5 teaspoon celery salt. If you used a pre-made mix and have already seasoned it, reduce or omit duplicate Worcestershire, horseradish, salt and pepper to taste.
- 6
Mix
Stir gently for 10–15 seconds (or roll between two shakers) to combine and chill without diluting too much. Do not vigorously shake if using a heavily seasoned mix to avoid excessive froth.
- 7
- 8
Notes
To make a Bloody Maria: simply use blanco tequila in place of vodka. Adjust heat and umami levels by varying hot sauce, Worcestershire, and horseradish. Mix yields roughly 3 cups, enough for about 6 cocktails (4 oz mix per drink).