Bloody Mary Bar Recipe

Prepare rim

Pour 1 tablespoon celery or kosher salt onto a small plate. Add 1/2 teaspoon coarse black pepper and spread. Rub a lemon wedge around the glass rim and dip into the salt-pepper mixture to coat evenly. Set glass aside.

Fill the prepared glass with fresh ice (about 1 cup).

Combine base

In a mixing glass or shaker filled halfway with ice, add 2 oz vodka and 6 oz tomato juice.

Season

Add 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon freshly grated horseradish (or 1/2 teaspoon prepared horseradish), 1/2 tablespoon fresh lemon juice, 3 dashes Tabasco (adjust to heat preference), a pinch of celery salt, a pinch of coarse black pepper, and an optional pinch of smoked paprika for depth.

Stir, taste, adjust

Stir the mixture thoroughly for 15–20 seconds to chill and integrate. Taste and adjust: add extra Tabasco for heat, more Worcestershire for umami, or a little additional horseradish for sharpness. If thicker texture is desired, add a splash more tomato juice; for a stronger drink, add an extra 1/2 oz vodka.

Strain & Serve

Strain the mixed Bloody Mary into the prepared glass over fresh ice.

Skewer desired garnishes: 3 olives, a pickle spear, cucumber slices, or a piece of cooked bacon. Place a celery stalk and lemon wedge in the glass. Offer additional garnishes (shrimp, pickled vegetables) on the bar for guests to choose and add themselves.

Provide small spoons or stirrers and bottles/jars for the horseradish, Tabasco, Worcestershire, and extra lemon so guests can top to taste. Charge vodka by consumption as noted on the menu.

Enjoy immediately while cold.