Bloody Mary Recipe

Mix the drink

Fill a cocktail shaker or large mixing glass halfway with large ice cubes. Pour in 2 oz vodka, 4 oz tomato juice, and 0.5 oz fresh lemon juice.

Season

Add 1 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes hot sauce, 0.25 tsp celery salt (or steak seasoning), ~6 turns of freshly ground black pepper, and optionally 1/8 tsp smoked paprika to the shaker.

Combine

Gently roll or shake the mixture 6–8 seconds — the goal is to chill and briefly incorporate without over-diluting. If using a shaker, give a short, firm shake; if using a mixing glass, stir briefly and then roll between two vessels.

Taste and adjust

Taste a small amount. Adjust seasoning to preference: more hot sauce for heat, more horseradish for bite, more lemon for brightness, or more celery salt for savoriness.

Serve

Fill a highball or pint glass with fresh large ice cubes. Strain the mixed Bloody Mary into the glass and give it one gentle stir to marry flavors.

Prepare the rim

Rub the lemon wedge around the outer rim of the serving glass. On a small plate, mix 1 tsp coarse salt (or celery salt) with 1/4 tsp coarsely ground pepper. Dip the wet rim into the salt-pepper mix to coat.

Garnish

Skewer the celery stalk and optional pickle spear on a cocktail pick or simply place them in the glass. Squeeze the used lemon wedge into the drink for extra brightness and drop it in if desired.

Serve immediately while cold. Offer additional hot sauce, Worcestershire sauce, and lemon on the side so each guest can further customize.