Bloody Marys Recipe

Rim the glasses (optional)

If you want a seasoned rim, pour kosher salt onto a small plate and mix with smoked paprika or Old Bay. Rub a lemon wedge around the rim of each glass, then dip the rim into the seasoning to coat evenly. Set glasses aside.

Place a celery stalk and a lemon wedge with any pickled garnish you plan to serve in a small dish or on the bar so they are ready when the cocktails are poured.

Fill the prepared glasses with ice to chill while you build the cocktails.

In a cocktail shaker or large mixing glass, add ice (about 1 cup). Measure and pour vodka (4 oz for two servings, 2 oz per glass) into the shaker.

Add tomato juice (8 oz), fresh lemon juice (1 oz), Worcestershire sauce (2 tsp), prepared horseradish (1 tsp), and hot sauce (4 dashes) into the shaker.

Season the mix with celery salt (1 tsp) and freshly ground black pepper (1 tsp). If you prefer a spicier drink, add additional hot sauce or a pinch more horseradish to taste.

Secure the shaker lid and shake vigorously for about 8–10 seconds to chill and slightly aerate the mixture, or if you prefer a less cloudy cocktail, stir gently with a bar spoon for 20–30 seconds.

Discard the ice from the chilled glasses and refill each glass with fresh ice. Strain the cocktail evenly into the two prepared glasses.

Garnish each glass with a celery stalk and a lemon wedge. Add pickled garnishes (olive, pickle spear, pepperoncini) on a cocktail pick if desired. Serve immediately.

To make a single serving, divide all ingredient quantities by two (1.5–2 oz vodka, 4 oz tomato juice, etc.). For a large batch, multiply quantities proportionally and keep chilled; stir before serving.

For added depth, consider substituting half the vodka with smoky mezcal or adding a splash of pickle brine for a 'Dirty' Bloody Mary.

Taste before serving and adjust seasoning (hot sauce, Worcestershire, salt, horseradish) to personal preference.