Garden Bloody Mary Recipe

Rim the glass

Combine coarse salt and cracked black pepper on a small plate. Rub the lemon wedge around the rim of a highball or Collins glass, then dip the rim into the salt-pepper mixture to coat evenly. Set the glass aside.

Choose a fresh dill sprig and one parsley sprig; lightly slap each between your palms to release aroma and set aside for garnish.

Mix base ingredients

In a mixing pitcher or bowl, add 8 oz tomato juice, 0.5 oz lemon juice, 0.25 oz lime juice, 1 tsp prepared horseradish, 2 tsp Worcestershire sauce, and 3 dashes hot sauce.

Season

To the pitcher add 0.25 tsp celery salt, 1 tsp freshly ground black pepper, 0.25 tsp smoked paprika, and 0.5 tsp olive brine if using. Whisk vigorously for about 20–30 seconds to fully incorporate and slightly aerate the mixture. Taste and adjust heat (hot sauce), acidity (lemon/lime), or salt (celery salt) to preference.

If you prefer a smoother texture, briefly pass the mix through a fine-mesh strainer into a clean container to remove any horseradish strands or pulp. Otherwise leave as-is for more rustic body.

Add vodka and ice

Fill the rimmed glass with ice to the top. Pour 2 oz Ketel One vodka over the ice, then add approximately 4–6 oz of the prepared Bloody Mary mix (adjust to taste and glass size) until the glass is about 3/4 full. Stir gently with the celery stalk or a bar spoon for 10–15 seconds to chill and integrate.

Give the cocktail a quick taste and adjust: add a dash more hot sauce for heat, a squeeze of lemon for brightness, or a pinch more black pepper for bite. Stir again if adjusting.

Place the celery stalk into the glass as a stirrer. Add a sprig of dill and a sprig of parsley so their stems are in the drink and leaves sit above the rim for aroma.

Skewer an optional cherry tomato or pickled green bean on a cocktail pick and rest across the top of the glass or nestle on the rim. Serve immediately with a short note to your guest: 'Garden Bloody Mary — enjoy the fresh herb aroma with each sip.'