The Southern Bloody Mary Recipe

1. Combine 0.5 tsp celery salt and 0.5 tsp coarse salt on a small plate. Run the lemon or lime wedge around the rim of a highball or pint glass to moisten, then dip the rim into the salt mixture to coat evenly. Set glass aside.

2. Shake or roll

Fill a cocktail shaker halfway with ice. Add 2 oz Tito's vodka, 6 oz Zing Zang Bloody Mary mix, 1 tsp Worcestershire sauce, 1 tsp A1 Steak Sauce, 3 dashes Tabasco, 0.5 oz fresh lemon juice, 0.25 oz fresh lime juice, 1 tsp celery salt, and 0.25 tsp freshly ground black pepper.

3. Combine and chill

Secure the shaker lid and shake gently for 5–8 seconds (or roll between two mixing tins 6–8 times) just to chill and combine without overly diluting. If you prefer a stirred version, stir with ice in a mixing glass for 10–12 seconds.

4. Prepare glass

Fill the rimmed glass with fresh ice (a large cube or plenty of crushed ice, as preferred).

5. Strain

Strain the mixed Bloody Mary into the prepared glass over the fresh ice. If you used a shaker with no strainer, pour carefully to keep ice back.

6. Garnish with a celery stalk, lemon wedge, and optional pickled okra/pickle spear and olives. Give the drink one gentle stir with the celery stalk to incorporate garnish flavors. Taste and adjust heat with additional Tabasco or salt to taste.