Bogo Bloody Marys Recipe

Prepare a small bowl with the rim seasoning: combine 2 tsp coarse salt (or celery salt) and 1 tsp freshly ground black pepper. Place on a small plate for rimming glasses.

In a pitcher or mixing container, combine 2 cups tomato juice, 2 tbsp fresh lemon juice, 2 tsp Worcestershire sauce, 1 tsp prepared horseradish, 4 dashes hot sauce, 1 tsp celery salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika (optional).

Whisk vigorously until uniformly blended. Taste and adjust: add more hot sauce for heat, more Worcestershire for umami, or a splash more lemon for brightness. If mixture is too thick, thin with up to 2 tbsp cold water or ice melt.

Chill the mix in the refrigerator for at least 10 minutes if time allows, or proceed immediately with shaken/over-ice service.

Rim the glasses

Rub a lemon wedge around the rim of two highball glasses. Dip rims into the salt/pepper mixture on the plate to coat evenly. Fill each glass with about 1 cup of ice.

Build the cocktails

Measure 3 oz vodka into a cocktail shaker or pour directly into each prepared glass (3 oz per glass).

Divide the Bloody Mary mix between the two glasses (about 1 cup mix per glass). If using a shaker: add vodka, 1 cup mix and a handful of ice, shake briefly (5–7 seconds) to chill and aerate, then strain over fresh ice in the rimmed glass. If building in-glass: add mix to vodka and stir gently to combine.

Garnish each drink with a celery stalk and a lemon wedge. Add olives and a pickled bean/okra on a cocktail pick if desired. Serve with a short stirrer or straw.

For BOGO service (Buy One Get One): prepare second drink the same way immediately so both are fresh and chilled.