Bloody Mary Recipe
bloody mary mix and vodka substitute tequila to make it a bloody maria
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Ingredients
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Bloody Mary Mix
Cocktail (per serving)
Garnishes (per serving)
Method
Bloody Mary Mix
- 1
Combine base ingredients
In a medium mixing pitcher, pour 2 cups tomato juice, 2 tablespoons fresh lemon juice and 1 tablespoon Worcestershire sauce.
- 2
Add heat and seasoning
Stir in 1 teaspoon prepared horseradish, 6 drops hot sauce (adjust to heat preference), 1 teaspoon celery salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika (if using).
- 3
Adjust tang
Add 1 teaspoon pickle or olive brine if you want an extra vinegary tang. Taste and adjust lemon juice, hot sauce, or salt to balance acidity and heat.
- 4
Chill or rest
Cover and refrigerate the mix for at least 30 minutes to let flavors meld (mix can be used immediately if needed). Stir or shake well before using. This recipe yields about 2.5 cups of mix (enough for 5 servings).
Cocktail (per serving)
- 5
Prepare glass
Fill a highball or pint glass with about 1 cup ice cubes. Optional: rim the glass with lemon and celery salt before adding ice.
- 6
Build the drink
Pour 2 oz vodka (or substitute 2 oz tequila to make a Bloody Maria) over the ice. Add 4 oz (about 1/2 cup) of the prepared Bloody Mary mix.
- 7
Mix
Gently roll or stir the drink 6–8 times with a bar spoon (or cap and invert a shaker quickly once) to combine without over-diluting.
- 8
Final adjustments
Taste and adjust with additional hot sauce, lemon juice, or celery salt if desired.
Garnishes
- 9
Skewer olives
Thread 2 green olives onto a cocktail pick or skewer and rest across the glass rim or stand upright in the drink.
- 10
- 11
Serve
Serve immediately while cold. Provide extra hot sauce and celery salt at the table for guests to customize.