Bloody Mary Recipe

Rim the glass

Rub the lemon wedge around the rim of a highball or pint glass. On a small plate combine the kosher or celery salt and coarse ground black pepper. Dip the moistened rim into the salt-pepper mix to coat evenly. Set glass aside.

Fill the rimmed glass about three-quarters full with ice cubes and set aside while you mix the drink.

In a cocktail shaker (or a mixing glass) combine the vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (1 tsp), prepared horseradish (0.5 tsp), hot sauce (2 dashes), celery salt (1 tsp), and freshly ground black pepper (0.25 tsp).

Add a few ice cubes to the shaker, secure the lid, and roll or gently shake the mixture 6–8 seconds to chill and slightly dilute. (Avoid a vigorous shake if you want to keep the tomato texture intact; rolling between two shakers or stirring is acceptable.)

Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or more lemon for brightness as desired.

Strain or pour the mixture from the shaker into the prepared glass over the ice.

Garnish the drink by placing the celery stalk in the glass, add the pickle spear and two cocktail olives on a cocktail pick, and rest a cooked bacon strip on the rim if using. Squeeze the remaining lemon wedge over the drink briefly, then drop it in or set on the rim.

Serve immediately with a long spoon or straw. Provide extra hot sauce, Worcestershire, and celery salt on the side for individual adjustment.