Bloody Mary Recipe

Prepare glass rim

Run the lemon wedge around the outer rim of a highball or pint glass to moisten it. Spread the coarse salt or celery salt on a small plate and gently dip and twist the glass rim into the salt until evenly coated. Set the glass aside.

Prepare garnishes

Trim the celery stalk so it fits in the glass and leave some leafy top for presentation. Slice the lemon wedge (if using wheel) and ready any additional garnishes such as a pickle spear or olives on a cocktail pick.

Fill a cocktail shaker or mixing glass halfway with ice.

Add vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (0.5 tsp), prepared horseradish (0.5 tsp), hot sauce (3 dashes), celery salt (0.25 tsp), and a few grinds of fresh black pepper directly into the shaker over ice.

Stir the mixture briskly with a bar spoon for about 10–15 seconds. Stirring (rather than shaking) chills and dilutes the drink properly while keeping the tomato juice texture smooth. If you prefer a slightly more aerated drink, you can give a very short shake (2–3 seconds), but expect more foaming and a different mouthfeel.

Taste the mixture and adjust seasoning to your preference: add more hot sauce for heat, more Worcestershire for umami, more horseradish for bite, or more lemon for acidity. If too strong, add a splash more tomato juice; if too weak, add up to 0.5 oz more vodka.

Fill the prepared glass with fresh ice. Strain the mixed Bloody Mary into the glass over the ice using a cocktail strainer (or pour carefully if using a mixing glass).

Give the drink a gentle stir in the glass to integrate any rim salt that fell in and to ensure even temperature.

Garnish by placing the celery stalk upright in the glass, add the lemon wedge or wheel on the rim, and spear any optional garnishes (pickle, olives) on a toothpick and rest it across the glass. Serve immediately.