Dill Pickle Bloody Mary Recipe

Prepare rim

Run the lemon wedge around the rim of a tall pint or Collins glass to lightly wet it. On a small plate, combine the everything bagel seasoning and coarse kosher salt. Dip the wet rim into the seasoning, rotating to coat evenly. Set the glass aside in the freezer for 2–3 minutes to firm the rim while you mix the drink.

Prepare garnish

Place the dill sprig and dill pickle spear on a small plate. If you like extra pickle flavor, reserve an additional 1/2 tsp of pickle juice to add later as a finishing splash (optional).

Fill a cocktail shaker halfway with ice (about 1 cup).

Add vodka (2 oz), Everything Bagel Revolution Bloody Mary mix (4 oz), dill pickle juice (1/2 oz), fresh lemon juice (1/4 oz), Worcestershire sauce (1/4 tsp), hot sauce (2 dashes), celery salt (1/4 tsp), and a few grinds of black pepper to the shaker.

Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and well mixed. The goal is to chill and slightly aerate the mix without over-diluting.

Remove the glass from the freezer and fill it with fresh ice (a large ice cube or several cubes). Strain the shaken mixture into the prepared glass over the fresh ice.

Taste and adjust: if you want a brighter, tangier edge, add the reserved 1/2 tsp pickle juice or another dash of lemon. If you prefer more heat, add an extra dash of hot sauce. Stir gently once with a bar spoon to integrate any adjustments.

Garnish by resting the dill pickle spear on the rim (or skewered across the top), tuck the fresh dill sprig beside it, and place the lemon wedge on the rim or inside the glass. Serve immediately.