Classic Bloody Mary Recipe

Rim the Glass

Pour the celery salt onto a small plate. Run a lemon wedge around the rim of a highball or pint glass to moisten. Dip the glass rim into the celery salt, rotating to coat evenly. Set glass aside.

Fill the prepared glass with ice and set aside while you make the mix.

In a mixing jug or cocktail shaker (without ice), combine 2 cups tomato juice, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon prepared horseradish, 4 dashes hot sauce, 1 teaspoon ground black pepper, 1/2 teaspoon celery salt, 1/4 teaspoon smoked or regular paprika and 1/4 teaspoon kosher salt.

Stir or roll the mixture several times to fully incorporate the sauces and spices. Taste and adjust seasoning: add extra hot sauce to taste (start with 1 dash at a time) or up to 1/2 teaspoon more horseradish if you like it sharper.

Add 4 ounces (about 1/2 cup) vodka to the mixing jug with the Bloody Mary mix. If you prefer a lighter drink, use 3 ounces vodka and more mix; for stronger, use 5 ounces.

Fill the rimmed glass (from Prepare Glass and Rim) with fresh ice if needed. Pour the vodka and mix over the ice. Alternatively, if you prefer a lightly aerated drink, add ice to the shaker, roll 6–8 times and strain into the glass over fresh ice.

Garnish: thread two green olives onto a cocktail pick and rest across the glass. Add a celery stalk and a lemon wedge. Finish with a crack of freshly ground black pepper and an extra dash of hot sauce if desired.

Serve immediately with a straw or stirrer so the guest can re-season to taste at the table.