Virgin Mary (rocks) Recipe
Feistiness abounds, but there is no swearing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bloody Mary base
Glass and garnish
Method
Prepare glass and rim
- 1
Optional salt rim
If you want a salted rim, rub the lemon wedge around the outside top rim of a rocks glass, then dip the rim into a small plate of celery salt or regular salt to coat. Set the glass aside.
- 2
Fill the prepared rocks glass with fresh cubed ice and set aside while you mix the drink.
Mix the Virgin Mary
- 3
In a mixing glass or small pitcher, combine 6 oz tomato juice and 0.5 oz fresh lemon juice.
- 4
Add 1 tsp Worcestershire sauce, 3 dashes hot sauce, and 1 tsp prepared horseradish to the tomato-lemon mixture. Stir gently to combine.
- 5
Season with 0.25 tsp celery salt, about 6 grinds of freshly ground black pepper, and 1/8 tsp smoked paprika if using. Taste and adjust heat or acidity: add more hot sauce for spice, more lemon for brightness, or a pinch more celery salt for savory depth.
- 6
Give the mixture a final gentle stir to make sure the horseradish is evenly distributed.
- 7
Pour the seasoned tomato mixture over the ice-filled rocks glass, leaving a little headspace so garnishes sit comfortably.
Garnish and serve
- 8
Garnish with a celery stalk and a lemon wedge on the rim. Skewer the green olive (and optional pickle spear or cherry tomato) on a cocktail pick and rest across the top of the glass or drop into the drink.
- 9
