Bloody Mary Recipe

Pour the coarse salt and Tajín onto a small plate and mix to create an even rim salt.

Run the lemon wedge around the outer rim of a highball glass to moisten it.

Dip the moistened rim into the salt–Tajín mixture, rotating to coat evenly. Set the glass aside.

Build in shaker or mixing glass

Fill a cocktail shaker or mixing glass with 1 cup of ice.

Add 2 oz choice of spirit (vodka for classic, tequila for a Bloody Maria, or gin for a Bloody Geisha) to the shaker.

Pour in 4 oz Bloody Mary mix and add 0.5 oz fresh lemon juice.

Add 3 dashes Worcestershire sauce, 3 dashes hot sauce, and 0.5 tsp prepared horseradish.

Season with a pinch of freshly cracked black pepper and a pinch of celery salt.

Cap the shaker and roll or shake gently 6–8 seconds to chill and combine. (If using a mixing glass, stir briskly for 6–8 seconds.)

Fill the rimmed highball glass with fresh ice (if desired) and strain the mixed Bloody Mary into the glass.

Taste and adjust: add extra hot sauce (1 dash at a time) for heat, extra lemon (0.25 oz) for brightness, or a splash of Bloody Mary mix to mute intensity.

Garnish with a celery stalk and a lemon wheel. Add an olive and/or a pickled spear for extra visual appeal and flavor.

Serve immediately with a stirrer or straw so the guest can re-season or mix as desired.