Classic Bloody Mary Recipe

Combine and whisk

In a small bowl, add tomato paste, soy sauce, prepared horseradish, smoked paprika, garlic powder, brown sugar, fresh lemon juice and salt.

Adjust texture

Whisk while adding water, 1 tablespoon at a time, until mixture loosens to a thick sauce that will pour—about 1–2 tablespoons total. Taste and adjust: more lemon for brightness, more horseradish for bite, or a pinch more salt if needed.

Rest and store

Transfer the Bloody Mud to a jar, refrigerate for at least 30 minutes to let flavors meld. Keeps covered in the refrigerator for up to 2 weeks. Stir or shake before using.

Glass prep (optional salted rim)

If desired, rim a highball glass with lemon then dip in celery salt. Fill the glass with large ice cubes.

Build the cocktail

In a mixing glass or shaker filled with ice, pour 2 oz Absolut Vodka, 1 oz house-made Bloody Mud, 4 oz tomato juice and 0.5 oz fresh lemon juice. Add 3 dashes Worcestershire sauce, 2 dashes hot sauce, 0.25 tsp celery salt and a few grinds of black pepper.

Mix

Stir the mixture briskly for 15–20 seconds (or gently roll between shaker tins without full shaking) to chill and integrate ingredients while keeping texture velvety.

Taste and adjust

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

Strain or pour the cocktail into the prepared glass over fresh ice. Garnish with a celery stalk and a lemon wedge. Serve immediately.