Bloody Mary Recipe

Prepare glass rim

Run the lemon wedge around the rim of a highball or pint glass. Dip the rim into a shallow plate with kosher salt (or celery salt) to coat the rim lightly. Set the glass aside.

Combine ingredients

In a cocktail shaker (or a large mixing glass), add 6 ice cubes, 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 3 dashes Worcestershire sauce, 3 dashes Tabasco, 1 tsp celery salt, and 6 turns of freshly ground black pepper.

Mix

Gently roll or stir the mixture with a bar spoon for about 10–15 seconds to chill and combine without over-diluting. If you prefer a slightly more aerated drink, give a short (5 second) hard shake instead.

Serve

Fill the prepared glass with fresh ice. Strain the mixed Bloody Mary into the glass. Taste and adjust seasoning: add another dash of Tabasco for heat, a dash more Worcestershire for umami, or a pinch more salt/pepper if needed.

Garnish the cocktail with a celery stalk and a lemon wedge on the rim. Optionally skewer the olive (and pickle spear, if using) on a cocktail pick and rest it across the glass. Serve immediately.