Bloody Marys Recipe

Rim the glass

Pour 1 teaspoon of coarse salt or celery salt onto a small plate. Rub the lemon wedge around the rim of a highball glass, then dip the rim into the salt to coat. Set the glass aside.

In a large measuring cup or pitcher combine 3 cups tomato juice, 2 tsp prepared horseradish, 1 tbs Worcestershire sauce, 2 tbs fresh lemon juice and 1 tbs fresh lime juice. Stir gently to combine.

Add 6 drops hot sauce (more to taste), 1 tsp celery salt, 1 tsp coarse ground black pepper, and 1 tsp smoked paprika if using. If you want extra tang, add 1 tsp pickle brine. Whisk or stir until evenly incorporated.

Taste and adjust seasoning: add more hot sauce for heat, horseradish for bite, lemon or lime for brightness, or salt/pepper to balance. Refrigerate the mix for at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead). Stir before using.

Fill the rimmed highball glass with ice to chill.

Measure 2 oz vodka into a cocktail shaker or directly into the glass over ice.

Pour 6 oz of the prepared Bloody Mary mix over the vodka and ice. If using a shaker, gently roll the shaker once or stir with a bar spoon — do not vigorously shake (to avoid froth).

Taste and adjust: squeeze a little lemon or lime wedge if desired, add extra hot sauce or Worcestershire for stronger flavor. Stir gently to combine.

Garnish: thread 2 green olives (and other desired garnishes like a pickle spear, cherry tomato, or cooked bacon) onto a cocktail pick and rest across the glass. Add a celery stalk and a lemon wedge on the rim.

Serve immediately while cold. One batch of the Bloody Mary mix (3 cups) yields about 4 cocktails (6 oz mix each). The mix keeps refrigerated for up to 24–48 hours; stir before using.