Ondus Bloody Mary Recipe

Choose a highball or Collins glass (12–16 oz). Run the lemon wedge around the rim of the glass to moisten it.

Mix the coarse salt (or celery salt) with the 0.25 tsp freshly ground black pepper on a small plate. Dip the moistened rim into the salt/pepper mixture to coat. Set the glass aside.

Add Ice

Fill a cocktail shaker or mixing glass half to three-quarters full with the ice.

Combine Ingredients

To the shaker or mixing glass with ice add: 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 3 dashes hot sauce, 0.5 tsp prepared horseradish, 0.5 tsp olive brine (if using), 1 pinch celery salt, 1 pinch freshly ground black pepper, and 0.25 tsp smoked paprika.

Mix

Stir the mixture briskly for 20–30 seconds (use stirring not shaking to preserve texture). The goal is to chill and slightly dilute the drink while integrating the seasonings.

Taste and Adjust

Taste a small amount. Adjust seasoning to your preference: add more hot sauce for heat (1–2 additional dashes), more Worcestershire for umami (up to 0.5 tsp more), or more lemon for brightness (0.25–0.5 oz). If you add anything, stir briefly again.

Strain and Serve

Fill the prepared glass with fresh ice (if desired). Strain the mixed Bloody Mary into the glass over the ice.

Garnish with a celery stalk and a lemon wedge on the rim. Spear the pickled green bean or olive with a cocktail pick and rest it across the glass or place it in the drink.

Optionally grind an extra crack of black pepper over the top and sprinkle a tiny pinch of smoked paprika for aroma.