Bloody Mary Recipe

Rim the glass

Run the lemon wedge around the rim of a highball or pint glass. On a small plate, mix the coarse salt and ground celery salt (if using). Dip the wet rim into the salt mixture so it adheres evenly. Set the glass aside.

Fill a cocktail shaker or mixing glass halfway with ice.

Add the vodka (2 oz) to the shaker.

Pour in the house Bloody Mary mix (4 oz). If your mix is thicker than desired, thin with a splash (up to 0.5 oz) of cold water or tomato juice.

Add fresh lemon juice (0.5 oz) to brighten the drink.

Season with 3 dashes Worcestershire sauce, 2 dashes hot sauce, a pinch of freshly ground black pepper, and a pinch of celery salt. Adjust hot sauce to taste for desired spice level.

Stir the mixture gently for 10–15 seconds with a bar spoon to chill and integrate flavors. Do not vigorously shake — stirring retains the savory texture of the mix.

Fill the prepared glass with fresh ice (or use the ice already in the glass). Strain the mixed cocktail into the glass over the ice.

Garnish the drink with a celery stalk and a lemon wedge on the rim.

Skewer the green olives (and pickled green bean, if using) onto a cocktail pick and rest it across the top of the glass or drop into the drink.

Serve immediately with a long spoon or stirrer so the guest can adjust seasoning or spice level.