Bloody Mary Skewers Recipe

Prepare the glass

Rub the lemon wedge around the rim of a highball or pint glass, then dip the rim into coarse salt to coat. Fill the glass with ice.

Mix the cocktail

In a shaker or stirring glass filled with ice, add vodka, tomato juice, prepared horseradish, Worcestershire sauce, fresh lemon juice, fresh lime juice, hot sauce, celery salt, and 6 turns of freshly ground black pepper. Stir gently for about 10 seconds (or briefly shake if you prefer a frothier texture).

Finish & garnish

Strain or pour the mixture into the prepared glass over ice. Garnish with a celery stalk and one or more skewers from the Skewer Options section placed across the top of the glass.

General note

All skewer components listed in 'Skewer Component Details' correspond to the skewer options below. Prepare components as directed, then assemble on long cocktail skewers. Quantities in the component section will make multiple skewers so scale to the number of drinks ordered.

Mini beef slider & pickled pepper skewer

Season mini patties with salt and pepper. Cook on a hot griddle or skillet 2–3 minutes per side until cooked through. Lightly toast mini brioche buns. To assemble: thread a toasted bun half, a mini patty, a pickled pepper ring, and top with the other bun half on a skewer. Secure and serve warm or at room temperature.

Shrimp & cucumber skewer

If shrimp are raw, poach in simmering salted water for 2–3 minutes until opaque, then chill in an ice bath. If cooked, just chill. Slice the cucumber into 1/4" rounds. On a skewer thread cucumber round, folded shrimp, another cucumber round, and finish with a small olive or herb sprig. Keep chilled until serving and place on the drink chilled.

Chorizo & roasted pepper skewer

Pan-fry sliced chorizo in a skillet for 3–4 minutes until browned and rendered; drain on paper towel. If using jarred roasted peppers, pat dry. Thread 2–3 chorizo slices and a roasted pepper strip onto the skewer. Serve warm or at room temperature.

Bloody Mary olive & cheese skewer

Alternate large pitted olives and cheese cubes on the skewer (olive–cheese–olive–cheese). For extra Bloody Mary flavor, brush a light smear of Worcestershire on the cheese before skewering or sprinkle with a pinch of celery salt.

Bacon-wrapped date skewer

Preheat oven to 400°F (200°C). Wrap each pitted date with a half-strip of bacon and secure with a toothpick or skewer end. Place on a lined baking sheet and bake 12–15 minutes until bacon is crisp and dates are warmed. Drain briefly on paper towel, then thread 1–2 bacon-wrapped dates per cocktail skewer.

Marinated mushroom & pearl onion skewer

Toss button mushrooms and pearl onions with olive oil, red wine vinegar, dried Italian herbs, salt and pepper. Marinate at least 30 minutes (or overnight for deeper flavor). If desired, quickly sauté mushrooms to warm before skewering. Thread marinated mushroom and pearl onion alternately onto the skewer and chill or serve at room temperature.

Skewer assembly & serving

Choose one or more completed skewers and place them across the top of the prepared Bloody Mary. For warm skewers (sliders, chorizo, bacon-wrapped dates), allow a short rest so they are warm but not steaming when placed on the drink. For chilled skewers (shrimp, olive & cheese, marinated mushrooms), keep refrigerated until assembly. No substitutions per menu policy.