Bloody Mary Recipe

Prepare glass

Rub the lemon wedge around the rim of a highball or pint glass, then dip the rim into the coarse salt (or celery salt) to coat. Set the glass aside.

Mix drink

Fill a cocktail shaker (or mixing glass) with the ice. Add vodka, tomato juice, fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, celery salt, freshly ground black pepper, and smoked paprika (if using).

Combine

Stir the mixture briskly for 20–30 seconds to chill and slightly dilute. Do not shake vigorously — stirring preserves the tomato juice texture and prevents foaming.

Serve

Fill the prepared glass with fresh ice. Strain the mixed Bloody Mary into the glass. Taste and adjust seasoning: add a few more dashes of hot sauce for heat, more Worcestershire for umami, or a pinch more celery salt if needed.

Skewer the green olive (and an optional cherry tomato or cooked shrimp) on the cocktail pick. Place the celery stalk into the glass as a stirrer and rest the olive pick across the rim. Add the lemon wedge to the rim or drop into the drink.