Bloody Mary Recipe

Chill a Collins or highball glass by filling it with a few ice cubes or placing it briefly in the freezer while you prepare the cocktail.

Pour 0.25 tsp of the celery salt onto a small plate. Run the lemon wedge around the rim of the chilled glass, then dip the rim into the celery salt to coat (optional). Set the glass aside and discard the used lemon wedge.

Build and mix

In a cocktail shaker or mixing glass add 6 ice cubes, 45 ml Helix Vodka, 90 ml Bloody Mary mix, 15 ml fresh lemon juice, 5 ml Worcestershire sauce, 5 ml prepared horseradish and 2 dashes hot sauce. Secure the shaker and roll or shake gently for 8–10 seconds to chill and combine without over-diluting.

Taste the mixture and season: add the remaining celery salt (approximately 0.125 tsp as a pinch) and 1/8 tsp freshly cracked black pepper if needed. Stir once to incorporate.

Discard the chilling ice from the prepared serving glass and add fresh ice (3–4 cubes). Strain the mixed Bloody Mary into the glass over the fresh ice.

Thread the dill pickle spear, pickled green bean, two cocktail olives and the pickled pearl onion onto the cocktail skewer in an attractive arrangement.

Rest the skewer across the top of the glass or drop it into the drink so the garnish sits partially above the rim. Tuck the reserved lemon wedge on the rim or inside the glass.

Give a light grind of freshly cracked black pepper over the top, serve immediately with a straw, and present an extra pickle on the side if desired.