Mike's Bloody Mary Recipe

Rim the glass

Rub the lemon wedge around the rim of a highball or pint glass. Dip the rim into coarse salt or celery salt to coat evenly. Set the glass aside.

Fill the prepared glass with ice cubes and set aside while you mix the drink.

Add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce, 1 tsp prepared horseradish, 3 dashes hot sauce, 0.25 oz pickle juice (if using), 0.25 tsp celery salt, and 6 turns freshly ground black pepper into a cocktail shaker or large mixing glass.

Add 1 cup of ice to the shaker or mixing glass. Cap the shaker (or use a bar spoon if using a mixing glass) and roll or gently shake the mixture 6–8 seconds. The goal is to chill and lightly dilute the drink without over-aerating.

Taste the mixture and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, extra horseradish for bite, or a splash more lemon or pickle juice for brightness. If thicker than desired, add a small splash (0.25–0.5 oz) of tomato juice or water and re-stir briefly.

Strain the chilled cocktail into the prepared ice-filled glass. If you prefer a slightly muddled texture, you can pour without straining so small ice chips and spices enter the glass.

Skewer the green olives on the cocktail pick. Place the pick across the rim or rest it inside the glass.

Add the trimmed celery stalk and tuck the lemon wedge into the rim. Serve immediately with a short straw and an optional extra dash of hot sauce at the table.