Bloody Mary Recipe

Prepare rim

On a small plate combine the coarse salt (or celery salt) and cracked black pepper. Rub the lemon wedge around the outer rim of a highball or Collins glass, then dip the rim into the salt/pepper mixture to coat evenly. Set the glass aside.

Chill glass

If desired, place the rimmed glass in the freezer for 5 minutes or fill with ice water while you prepare the cocktail to keep it cold.

Fill a cocktail shaker or mixing glass halfway with ice.

Add vodka (2 oz), tomato juice (4 oz), and carrot juice (1 oz) to the shaker. The carrot juice adds natural sweetness and body that complements the tomato and fennel notes.

Add fresh lemon juice (0.5 oz) and fresh lime juice (0.25 oz) for bright acidity.

Add Worcestershire sauce (3 tsp), hot sauce (2 tsp), prepared horseradish (0.5 tsp), ground fennel seed (0.25 tsp), sea salt (0.5 tsp), freshly ground black pepper (0.25 tsp), and celery salt (0.25 tsp) to the shaker. If using olive brine for a Dirty Mary, add up to 0.5 tsp now.

Secure the shaker lid and roll the mixture back and forth between the shaker and a second container (or shake lightly) for 8–12 seconds. The goal is to chill and slightly dilute while mixing the seasonings—over-shaking will aerate too much.

Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or an extra 0.25–0.5 tsp salt if needed. If too sharp, add an additional 0.25–0.5 oz carrot juice or a tiny pinch of sugar to balance.

Discard the ice/water from the chilled rimmed glass, then fill the glass with fresh ice (large cubes preferred). Strain the mixed cocktail into the prepared glass over the ice.

Garnish with a celery stalk, a pickled or fresh baby carrot spear, and a few fennel fronds. Run the lemon wedge around the rim again if you like extra citrus aroma and drop it into the glass or place on the rim.

Serve immediately with a long straw. For a bolder presentation, skewer the carrot and a lemon wedge with a sprig of fennel and rest it across the glass.