Hyman's Famous Bloody Mary Recipe

Rim glasses

Pour the kosher or celery salt onto a small plate and mix in a pinch of coarse black pepper. Run a lemon wedge around the rim of 2 highball or pint glasses, then dip the rims into the salt and pepper mixture to coat evenly. Set glasses aside in the refrigerator or on ice to chill.

Prepare shrimp and skewers

If shrimp are not cooked, devein and poach them in simmering salted water for 2–3 minutes until just opaque, then chill in an ice bath. Pat dry and thread one shrimp onto each cocktail pick so it can rest across the rim. Chill shrimp until ready to serve.

Prep celery & other garnishes

Wash and trim celery stalks, cut lemon into wedges, and set out any pickled vegetables. Keep everything cold.

In a medium pitcher, combine 3 cups tomato juice, 2 tablespoons prepared horseradish, 1 tablespoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 1 teaspoon distilled white vinegar, and 1 teaspoon hot sauce. Whisk until evenly blended.

Season the mixture with 1 teaspoon celery salt, 1 teaspoon coarse ground black pepper, and 1 teaspoon smoked paprika. Add 1 teaspoon olive brine if using for extra savory depth. Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or more lemon for brightness. Chill the mix for at least 15 minutes so flavors meld (or refrigerate up to 24 hours).

Fill each rimmed glass with ice cubes (about 1 cup per glass). Pour 4 fl oz (half of the 8 fl oz) of vodka into each glass.

Top each with 1.5 cups of the prepared Bloody Mary mix divided evenly (about enough to fill the glass), gently stir once with a long spoon to combine vodka and mix. Taste and adjust with extra hot sauce, Worcestershire, or lemon juice if desired.

Garnish each glass with a celery stalk, a lemon wedge placed on the rim, and a skewer with the chilled shrimp across the top. Add a pickled green bean or asparagus spear if using. Serve immediately with a straw and napkin.