Bloody Mary Recipe

Rim the glass

Rub the lemon wedge around the rim of a highball or tall glass. Dip the rim into the coarse salt or celery salt to coat evenly. Set the glass aside.

Fill a cocktail shaker or mixing glass halfway with ice (about 1 cup).

Add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce, 3 dashes hot sauce, 0.5 tsp prepared horseradish, 0.25 tsp celery salt, 6 grinds freshly ground black pepper, and 0.125 tsp smoked paprika (if using) into the shaker or mixing glass.

Stir the mixture briskly for 20–30 seconds with a bar spoon (do not shake vigorously if you want to avoid excessive foaming). Stirring chills and mildly dilutes the drink, integrating flavors.

Taste and adjust: if you prefer it spicier add more hot sauce or horseradish; for brighter acidity add a splash more lemon juice; for more umami add a few drops more Worcestershire sauce. Stir briefly after adjustments.

Fill the prepared glass with fresh ice cubes. Strain or pour the mixed Bloody Mary over the ice.

Skewer the olive (and optional additional garnish such as a cherry tomato or pickled bean) on the cocktail pick. Place the celery stalk in the glass and rest the olive pick across the rim or place it inside the drink. Add the lemon wedge on the rim or squeeze it in, per preference.

Serve immediately with a small stirrer or straw so the drink can be re-mixed before sipping.