Bloody Mary Recipe

Prepare glass

Rub the rim of a highball or pint glass with the lemon wedge (lightly run the wedge around the rim). Optionally, dip the rim into celery salt on a small plate to coat. Fill the glass with ice cubes and set aside.

Combine ingredients

In a cocktail shaker or mixing glass, add the vodka, tomato juice, fresh lemon juice, Worcestershire sauce, prepared horseradish, hot sauce (start with fewer dashes if you prefer milder spice), celery salt, freshly ground black pepper, and a pinch of smoked paprika if using.

Mix

Add a small handful of ice to the shaker or mixing glass. Stir gently for about 20–30 seconds to chill and slightly dilute the mixture. (Do not vigorously shake if you want to avoid foaming.)

Taste and adjust

Taste a small amount. Adjust seasoning as needed: more lemon for brightness, more Worcestershire for umami, more hot sauce or horseradish for heat, or a pinch more celery salt for savory saltiness.

Serve

Strain or pour the mixed Bloody Mary into the prepared glass over the ice. Garnish with the celery stalk and lemon wedge. Add optional garnish such as a pickled green bean, olive, or a strip of cooked bacon on a skewer if desired.

Final touch

Before serving, give the drink a quick stir to release garnish aromatics and ensure even flavor. Serve immediately.