Bloody Mary Recipe
Make Bloody Mary Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bloody Mary Cocktail
Garnish
Method
Prepare Glass
- 1
Rim the glass
Rub the lemon wedge around the rim of a highball or Collins glass. Dip the rim into a shallow dish with celery salt to coat evenly. Set the glass aside.
Mix Cocktail
- 2
Fill a cocktail shaker (or mixing glass) halfway with ice cubes.
- 3
Add vodka, tomato juice, fresh lemon juice, Worcestershire sauce, prepared horseradish, hot sauce (start with 3 dashes and adjust later), pickle or olive brine if using, a pinch of celery salt, and a pinch of freshly ground black pepper to the shaker.
- 4
Close the shaker and gently roll or shake once or twice. The Bloody Mary is traditionally stirred or given a brief roll rather than vigorously shaken to avoid over-aerating the tomato juice; about 5–8 gentle inversions is ideal.
- 5
Taste the mixture and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, more horseradish for bite, or a little more lemon juice for brightness. If the drink is too strong, add a splash more tomato juice.
Assemble & Garnish
- 6
Fill the prepared glass with fresh ice.
- 7
Strain the mixed Bloody Mary into the glass over the ice.
- 8
Garnish with the celery stalk, a lemon wedge on the rim, and the olive or cocktail pickle on a cocktail pick. Optionally, sprinkle a tiny extra pinch of celery salt and freshly ground black pepper on top.
- 9
Serve immediately with a straw and a small spoon or pick for the garnish.
