House Bloody Mary Recipe

Rim the glass

Rub the rim of a highball or pint glass with the lemon wedge. Dip the rim into the coarse celery salt (or seasoned salt) so it adheres evenly. Set the glass aside.

Fill a cocktail shaker (or mixing glass) with a handful of ice.

Add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce and 0.5 tsp prepared horseradish to the shaker.

Add 3 dashes hot sauce, a pinch of celery salt, a pinch of freshly ground black pepper, and 1/4 tsp smoked paprika.

Secure the shaker top (if using) and roll or gently shake the mixture 6–8 seconds to chill and combine. Avoid vigorous shaking if you want to preserve a slightly silky texture.

Fill the prepared glass with large ice cubes.

Strain (or pour) the mixed Bloody Mary over the ice into the rimmed glass.

Garnish with a celery stalk, a pickled green bean or pickle spear, and a cherry tomato. Add the lemon wedge on the rim. Optionally spear a cooked bacon strip and rest it across the glass for a smoky-salty accent.

Taste and adjust: if you prefer more heat add additional dashes of hot sauce; for more tang add a squeeze of lemon; for more umami add another 1/4 tsp Worcestershire, stirring gently to incorporate.

Serve immediately with a long stirrer or straw.