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Restaurants›The Victor›Bloody Mary Bar Recipe

Bloody Mary Bar Recipe

Name: The Victors BLOODY MARY BAR Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Ingredients: 750 ml Vodka; 375 ml Gin (optional); 375 ml Tequila (optional); 2000 ml Tomato juice; 1000 ml Clamato or celery-clam juice (optional); 240 ml Fresh lemon juice; 120 ml Fresh lime juice; 60 ml Worcestershire sauce; 60 ml Prepared horseradish; 30 ml Soy sauce; 60 ml Hot sauce (e.g., Tabasco); 2 tsp Coarse black pepper; 2 tsp Smoked paprika; 2 tsp Kosher salt; 120 g Celery salt; 60 g Smoked salt; 60 g Everything bagel seasoning; 12 pieces Lime wedges (for rimming); 12 pieces Celery stalks; 24 pieces Pickled green beans; 24 pieces Pickled okra; 24 pieces Pickled asparagus; 48 pieces Mixed cocktail olives; 24 pieces Pepperoncini; 24 pieces Bacon strips, cooked; 48 pieces Cheddar cheese cubes; 48 pieces Cherry tomatoes; 24 pieces Lemon wheels; 24 pieces Lime wheels; 24 pieces Pickle spears

Inspired by The Victor

Time1h

Serves12

CHOOSE YOUR SPIRIT & BUILD YOUR COCKTAIL SELECTION OF JUICES, RIMS, SPICES, HOT SAUCES, PICKLES AND MORE

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Ingredients

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Base Spirits

3.17 cup (750 ml) Vodka

1.59 cup (375 ml) Gin (optional)

1.59 cup (375 ml) Tequila (optional)

Tomato Base & Mixers

8.45 cup (2000 ml) Tomato juice

4 1/4 cup (1000 ml) Clamato or celery-clam juice (optional)

1.01 cup (240 ml) Fresh lemon juice

1/2 cup (120 ml) Fresh lime juice

1/4 cup (60 ml) Original Worcestershire Sauce

1/4 cup (60 ml) Prepared horseradish

2.03 tbsp (30 ml) Aged soy sauce

1/4 cup (60 ml) Hot sauce (e.g., Tabasco)

2 tsp Coarse black pepper

2 tsp Smoked paprika

2 tsp Kosher salt

Rim Salts & Spices (for build-your-own station)

4 1/4 oz (120 g) Celery salt

2 1/8 oz (60 g) Smoked salt

2 1/8 oz (60 g) Everything bagel seasoning

12 pieces Lime wedges (for rimming)

Garnishes & Pickles

12 pieces Celery stalks

24 pieces Pickled green beans

24 pieces Pickled okra

24 pieces Pickled asparagus

48 pieces Mixed cocktail olives

24 pieces Pepperoncini

24 pieces Bacon strips, cooked

48 pieces Cheddar cheese cubes

48 pieces Cherry tomatoes

24 pieces Lemon wheels

24 pieces Lime wheels

24 pieces Pickle spears

Hot Sauces & Additional Accents

1.06 cup (250 ml) Sriracha

0.53 cup (125 ml) Chipotle hot sauce

0.53 cup (125 ml) Green chili sauce

0.53 cup (125 ml) Olive brine

0.53 cup (125 ml) Pickle brine

8.45 cup (2000 ml) Bloody Mary mix (pre-made, optional)

Tools & Serving

6 5/8 lb (3000 g) Ice (cubed)

24 pieces Highball or pint glasses

100 pieces Cocktail picks

12 pieces Small bowls for garnishes and rimming

3 pieces Measuring jigger

Method

Prepare Base Mix (makes ~12 servings)

Combine liquid base

In a large (3–4 L) pitcher or beverage dispenser, combine 1.5 L tomato juice, 500 ml Clamato (optional) and stir gently to marry.

Add citrus and umami

Stir in 240 ml fresh lemon juice and 120 ml fresh lime juice. Add 60 ml Worcestershire sauce, 30 ml soy sauce and 60 ml prepared horseradish; whisk until evenly distributed.

Season and spice

Add 60 ml hot sauce (adjust to heat preference), 2 tsp coarse black pepper, 2 tsp smoked paprika and 2 tsp kosher salt. Taste and adjust: add more hot sauce, Worcestershire, or horseradish as desired.

Chill

Cover and refrigerate the base mix for at least 1 hour (or up to 24 hours) to let flavors meld. Keep chilled on ice at the bar until service.

Set Up Rim Salts & Garnish Station

Arrange small bowls with celery salt, smoked salt, everything bagel seasoning and a bowl of lime wedges. Provide tongs for garnishes and cocktail picks for skewering.

To rim a glass: rub a lime wedge around the glass lip, then dip into the chosen rim salt spread in a shallow bowl. Fill glass with ice.

Individual Cocktail Build (per serving)

Spirit

Measure 60 ml (2 oz) of chosen spirit (vodka, or try 45–60 ml gin or tequila) into a prepared rimmed highball/pint glass over ice.

Add Mix

Top with 120–180 ml of the chilled tomato base mix (about 4–6 oz), depending on desired strength. Stir gently once with a bar spoon to combine.

Adjust seasoning

If desired, add a few dashes of hot sauce, a dash of soy sauce or a teaspoon of pickle brine/olive brine to customize saltiness and acidity. Stir lightly and taste.

Garnish

Skewer chosen garnishes (e.g., olive, cherry tomato, cheese cube, pickled spear, pepperoncini) on cocktail picks and rest across the glass or stand a celery stalk in the drink. Add a lemon or lime wheel on the rim.

Station Maintenance & Tips

Keep the tomato base chilled; replenish ice and replace garnishes every 1–2 hours for freshness. Label optional spirits and hot sauces for guests.

Offer a non-alcoholic version by omitting spirits and providing extra tomato base and a small bottle of olive/ pickle brine for added depth.