Bloody Mary Recipe

Rim the glass

Rub the rim of a highball or pint glass with the lemon wedge. Dip the wet rim into coarse salt or celery salt spread on a small plate to coat evenly. Set the glass aside.

Fill a cocktail shaker or mixing glass halfway with ice.

Add vodka, tomato juice, lemon juice, lime juice, Worcestershire sauce, prepared horseradish, hot sauce, celery salt, a few twists of coarse black pepper, and smoked paprika (if using) to the shaker.

Stir the mixture vigorously for 20–30 seconds to chill and slightly dilute. (If you prefer a frothier texture, give it a quick, gentle shake for 5–8 seconds — do not over-shake, which will overly aerate.)

Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or more lemon for brightness. If mixture tastes too strong, add a splash (0.25–0.5 oz) of tomato juice or ice and stir again.

Fill the rimmed glass with fresh ice cubes (about 1 cup).

Strain the mixed Bloody Mary into the prepared glass over the ice.

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

If the customer ordered the bacon add-on, skewer the cooked bacon strip on a cocktail pick and rest it across the glass. For the shrimp add-on, skewer the cooked shrimp and rest it on the glass. Both may be used together if desired.

Serve immediately with a straw and napkin.