Bloody Mary Recipe

Chill a highball or large pint glass briefly by filling with ice water while you prepare the cocktail (optional). Discard ice water and pat the glass dry.

Rub the rim of the glass with the lemon wedge, then dip the rim into the kosher or celery salt to coat lightly. Set the glass aside.

Combine Ingredients

In a cocktail shaker or mixing glass, add ice (about 1 cup), 2 oz New Amsterdam Vodka, 6 oz Bloody Mary mix, 0.5 oz fresh lemon juice, 3 dashes Worcestershire sauce, 2 dashes hot sauce, 0.5 tsp prepared horseradish, 1 tsp celery salt, and 1 tsp freshly ground black pepper.

Stir, Don’t Shake

Stir the mixture thoroughly with a bar spoon for 15–20 seconds until well chilled and slightly diluted. Stirring preserves clarity and texture of the Bloody Mary.

Taste and Adjust

Taste the mixture. If you prefer more heat, add another dash of hot sauce. For more tang, add an extra 0.25 oz lemon juice. For more umami, add another dash of Worcestershire. Adjust to taste, stirring after each addition.

Fill the prepared glass with fresh ice cubes and strain (or pour) the mixed Bloody Mary into the glass over the ice.

Arrange garnish: place the celery stalk into the glass first, then skewer the pickled green beans (or asparagus), 3 pickled pearl onions, and the pickled pepperoncini or jalapeño on a cocktail pick and rest it across the rim (or drop into the glass).

Add the lemon wedge to the rim or inside the drink. Give the drink a final gentle stir to integrate garnishes' brine if desired.

Serve immediately with a straw and a small spoon or additional napkin for the pickled garnishes.