Bloody Mary Recipe

Prepare glass

Chill a highball or pint glass by filling it with ice and cold water while assembling ingredients (about 1–2 minutes). Empty the ice water before building the drink.

Combine ingredients

In a cocktail shaker (or mixing glass) add ice cubes, vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (2 tsp), prepared horseradish (0.5 tsp), hot sauce (3 dashes), celery salt (1 tsp), freshly ground black pepper (4 grinds), and optional pickle or olive brine (0.5 tsp).

Mix

Secure the shaker lid and roll or gently shake the mixture 6–8 seconds until well chilled and slightly aerated. If you prefer a less frothy drink, stir with a bar spoon for 10–15 seconds in a mixing glass instead of shaking.

Prepare serving glass

Discard the chilling ice water from the serving glass and add fresh ice to fill about two-thirds of the glass (or to preference). If desired, rim the glass beforehand with a mixture of celery salt and coarse salt: rub the lemon wedge around the rim and dip into the salt mixture.

Strain and serve

Strain the mixed cocktail into the prepared glass over the fresh ice. Taste and adjust: add more hot sauce, Worcestershire, lemon, or celery salt to balance to your preference.

Garnish

Garnish with a celery stalk and a lemon wedge. Add optional garnish such as an olive, pickle spear, or cherry tomato on a skewer. Serve with a straw.