Bloody Mary Recipe

Bloody Mary (cocktail)

1. 1

   Prepare the glass (optional)

   If you want a salted rim, rub the lemon wedge around the top rim of a tall Collins or highball glass. Dip the rim into a shallow plate with kosher or coarse salt to coat evenly. Set the glass aside.

2. 2

   Build the cocktail

   Fill a cocktail shaker or mixing glass with ice (about 1 cup). Add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce, 1 tsp prepared horseradish, 3 dashes hot sauce, 0.5 oz pickle juice (if using), 0.25 oz olive brine (if using), 1 tsp celery salt, and 1 tsp freshly ground black pepper.

3. 3

   Mix

   Secure the shaker lid and roll or gently shake the mixture for about 10–15 seconds. Rolling (passing between two shakers) or stirring preserves clarity; a brief shake chills and integrates the flavors. Taste and adjust: add more hot sauce for heat, more Worcestershire for umami, or a squeeze more lemon if brighter acidity is needed.

4. 4

   Serve

   Fill the prepared glass with fresh ice. Strain the mixed cocktail into the glass over the ice. Garnish with a celery stalk, lemon wedge, and optional olive. Serve with a straw.

5. 5

   Notes

   This recipe makes one serving. To make a batch, multiply ingredients by the number of servings and mix in a pitcher, keeping cold until serving. Adjust salt, pepper, hot sauce and horseradish to taste.