Bloody Mary Recipe

Chill glass (optional)

Place a highball or pint glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to chill it.

Prepare rim (optional)

If you want a salted rim, run the lemon wedge around the glass rim, then dip the rim into a shallow plate with celery salt to coat evenly. Set the glass aside.

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

Add 2 oz House Garden Vodka to the shaker.

Add 4 oz Zing Zang Bloody Mary Mix and 0.5 oz freshly squeezed lemon juice.

Add 3 dashes of Worcestershire sauce and 2 dashes of hot sauce. Sprinkle in 0.5 tsp celery salt and 1 tsp freshly ground black pepper.

Secure the shaker lid (or use a mixing spoon if using a mixing glass) and roll or gently shake the mixture 6–8 seconds to chill and slightly aerate. Bloody Marys are typically gently mixed rather than vigorously shaken to keep texture.

Discard the ice or water from the chilled glass if used. Fill the prepared glass with fresh ice.

Strain the mixed cocktail into the glass over the fresh ice.

Garnish: thread the pickle spear (and optional olives) onto a cocktail skewer and rest it across the rim or drop it into the drink. Add a celery stalk and the lemon wedge. Optionally squeeze the lemon wedge into the drink before dropping it in.

Serve with a stir stick. Taste and adjust: if it needs more brightness add a little more lemon; for more heat add another dash of hot sauce; for more savoriness add a dash of Worcestershire.

All ingredients listed under Garnish are used in the assembly step. Adjust saltiness and heat to taste. Quantities above yield a classic single-serving Bloody Mary.