Bloody Mary Recipe

Rim (optional)

If you like a rimmed glass, rub the lemon wedge around the outer rim of a highball or pint glass and dip into a shallow plate with celery salt to coat the rim evenly. Set glass aside.

Fill the glass with ice to chill while you build the cocktail in a shaker or mixing glass.

In a cocktail shaker or large mixing glass, add 1 cup of ice to chill the mixing vessel.

Pour in 2 oz Ketel One vodka and 4 oz House Natural Blonde Bloody Mary mix.

Add 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, and 2 drops hot sauce. These build savory, tangy, and spicy layers—adjust hot sauce to taste.

Season with a pinch of celery salt and a pinch of freshly ground black pepper.

Stir the mixture vigorously with a bar spoon for 10–15 seconds (do not shake vigorously if you want to avoid frothing; a gentle shake for 3–4 seconds is acceptable if preferred). The goal is to chill and slightly dilute the drink while incorporating ingredients.

Discard the ice from the chilled serving glass and fill the glass with fresh ice.

Strain or pour the mixed Bloody Mary into the prepared glass over fresh ice.

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

Skewer an olive and/or a pickled green bean (and optional crispy bacon) on a cocktail pick and rest it across the top of the glass or stand it upright in the drink.

Give the drink a final light stir with the celery stalk or bar spoon, taste, and adjust hot sauce, black pepper or celery salt if desired.