Bloody Mary Recipe

Prepare glass rim (optional)

Run the lemon wedge around the rim of a highball or pint glass. Dip the wet rim into a small plate of coarse salt or celery salt to coat. Set the glass aside.

Fill a mixing glass or shaker halfway with ice cubes (about 1 cup).

Add vodka (2 oz) to the mixing glass.

Pour in tomato juice (4 oz) and fresh lemon juice (0.5 oz).

Add Worcestershire sauce (0.5 tsp), prepared horseradish (0.5 tsp), and 3 dashes of hot sauce.

Season with a pinch of celery salt, a pinch of freshly ground black pepper, and the optional pinch of smoked paprika.

Stir the mixture gently but thoroughly with a long bar spoon for 20–30 seconds to chill and combine. (Do not vigorously shake — shaking will aerate and change the texture.)

Fill the prepared glass with fresh ice. Strain the mixed Bloody Mary into the glass over the ice.

Skewer the green olive on the cocktail pick and rest it on the rim or drop it into the drink.

Place the celery stalk into the drink as a stirrer.

Garnish with the lemon wedge on the rim or squeeze a bit of lemon over the top, then drop into the glass if desired.

Serve immediately with a straw and an extra napkin. Taste and adjust hot sauce, celery salt or lemon if you prefer more heat, salt or acidity.