Bloody Marys Recipe

Rim the glass

Run a lemon wedge around the rim of a highball glass to moisten it. Spread the coarse salt or celery salt on a small plate and dip the glass rim into the salt to coat evenly. Set the glass aside.

Fill the prepared glass with ice cubes to chill while you mix the drink.

In a cocktail shaker or mixing glass (do not shake vigorously if you want a smooth drink without froth), combine the vodka (2 oz) and tomato juice (4 oz).

Add fresh lemon juice (0.5 oz), Worcestershire sauce (0.5 tbs), prepared horseradish (0.5 tsp), hot sauce (3 drops), a pinch of celery salt, a pinch of coarse black pepper, and smoked paprika if using (0.25 tsp). If you prefer a spicier, more horseradish-forward profile, add the optional extra 0.25 tsp prepared horseradish now.

Stir the mixture gently with a bar spoon for 10–15 seconds to combine and chill slightly. Taste and adjust seasoning: add more hot sauce for heat, more lemon for brightness, or a little more Worcestershire for umami. Keep adjustments modest (a few drops or 1/8–1/4 tsp at a time).

If you used a shaker, you may briefly (1–2 seconds) invert and strain into the prepared glass over fresh ice. If you mixed in a mixing glass, pour the mixture over the ice in the prepared glass.

Thread the olives (2) and the pickled green bean (if using) onto a cocktail pick. Place the celery stalk into the glass as a stirring stick and finish with the olive pick perched on the rim or laid across the top.

Garnish with the lemon wedge on the rim; squeeze lightly into the drink if desired and drop it in. Give the drink one gentle stir before serving.

Serve immediately while cold. Provide a straw or let guests stir with the celery stalk to keep flavors blended.