Bloody Mary Recipe

Chill glass (optional)

If you prefer a colder drink, place a highball or Collins glass in the freezer for 5 minutes or fill it with ice water while you prepare the cocktail.

Prepare mixing

In a cocktail shaker (or a large mixing glass), add 1 cup of ice cubes to chill and dilute slightly.

Add ingredients

Pour 60 ml Ketel One vodka, 180 ml tomato juice, 15 ml fresh lemon juice, 10 ml Worcestershire sauce, and 5 ml prepared horseradish into the shaker over the ice. Add 2 dashes hot sauce and a pinch of freshly ground black pepper (adjust to taste).

Mix

Secure the shaker lid and gently roll or shake the mixture for 5–8 seconds—just enough to combine and chill but not to over-dilute. Alternatively, stir for 10–15 seconds if you prefer less aeration.

Prepare serving glass

Discard the ice water from the chilled glass (if used). Fill the serving glass halfway with fresh ice cubes (use new ice, not the ice from the shaker).

Strain and finish

Strain the mixed Bloody Mary over the fresh ice in the prepared glass. Taste and adjust seasoning: add more hot sauce, Worcestershire, lemon juice, or freshly ground black pepper to your preference.

Moisten the rim of the serving glass with the lemon wedge (rub around the rim). Spread 1 tsp celery salt on a small plate and gently dip the moistened rim into the celery salt to create a seasoned rim. Tip: rim before adding ice to avoid salt washing into the drink.

Skewer the cherry tomato and 2 green olives on a cocktail pick (or stack them on separate picks).

Place 1 celery stalk into the drink standing vertically and rest the skewer across the rim or lay it on top. Add the lemon wheel or wedge on the rim or slide it onto the skewer.

Serve immediately with a straw and a small spoon for mixing. Encourage the guest to stir occasionally to keep flavors balanced.