Bloody Mary Recipe

Combine mix ingredients

In a mixing glass or small pitcher, add 6 oz tomato juice, 1 tsp Worcestershire sauce, 1 tsp prepared horseradish, 0.5 oz fresh lemon juice, 4 dashes hot sauce, 0.25 tsp celery salt, 1 tsp coarse ground black pepper, and 0.5 tsp pickle or olive brine. Stir or whisk until evenly combined.

Taste and adjust

Taste the mix and adjust seasoning to your preference: add more hot sauce for heat, more horseradish for bite, more lemon for brightness, or a pinch more celery salt and pepper for savory balance.

Chill glass (optional)

Fill a highball or pint glass with ice to chill while you prepare the drink, then discard or keep some for serving per preference.

Build and mix

Fill a cocktail shaker with a handful of ice. Pour in 2 oz vodka and 3–4 oz of the prepared Bloody Mary mix (adjust mix amount to taste; typical ratio is roughly 1 part vodka to 3 parts mix). Shake gently just to chill and slightly aerate (or roll between shaker and mixing glass 2–3 times if you prefer less dilution and more texture).

Serve

Fill the chilled serving glass with fresh ice. Strain the mixed cocktail into the glass. If you prefer the drink built directly, add vodka to the glass of tomato mix and stir gently.

Garnish with a celery stalk, lemon wedge on the rim, 2 cocktail olives, and a pickle spear or pickled green bean. Before serving, squeeze the lemon wedge into the drink if desired.

Serve immediately. Provide a straw or stirrer so the drinker can re-stir if the seasonings settle.