Bloody Mary Recipe

Prepare the glass

If desired, rim a highball or pint glass with lemon and dip into celery salt or coarse salt. Fill the glass with ice and set aside.

Build the drink

In a shaker or mixing glass (no need to vigorously shake), combine 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 1 tsp Worcestershire sauce, 3 dashes hot sauce, 0.5 tsp prepared horseradish, and 0.5 tsp clam juice or pickle brine (if using). Add 0.25 tsp celery salt, 6 grinds of freshly ground black pepper, and a pinch of smoked paprika if desired.

Mix and chill

Add a handful of ice to the shaker or mixing glass and stir gently for about 10–15 seconds to chill and slightly dilute the mixture. Avoid vigorous shaking to keep the tomato juice texture smooth.

Taste and adjust

Taste the mixture and adjust seasoning to preference: more hot sauce for heat, more lemon for brightness, extra Worcestershire or horseradish for savory depth, or a splash more clam juice/pickle brine for umami/saltiness.

Finish and garnish

Strain or pour the mixed Bloody Mary into the prepared ice-filled glass. Garnish with a celery stalk and a lemon wedge. Add optional garnishes such as a pickled green bean, olives, or cocktail shrimp on a skewer if desired.

Serve

Serve immediately with a stirrer or straw so the drink can be re-mixed as it sits.