Bloody Mary Recipe

Chill glass (optional)

Place a highball or pint glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Fill a cocktail shaker or mixing glass with ice (about 1 cup).

Add vodka, tomato juice, fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, celery salt, black pepper, and kosher salt to the shaker or mixing glass.

Stir the mixture vigorously with a bar spoon for 20–30 seconds to chill and lightly dilute. Avoid shaking vigorously so the tomato juice remains smooth.

Discard ice or water from the chilled serving glass if used. Fill the serving glass with fresh ice.

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

Cut a lemon wedge and run it around the rim of the glass if you like, then either drop the wedge into the drink or place it on the rim.

Skewer two pitted Castelvetrano olives on a toothpick or cocktail pick and rest it across the rim or drop directly into the drink.

Optionally add a celery stalk for stirring and additional aroma.

Taste and adjust: if you prefer it spicier add another dash of hot sauce; for more tang add a few drops of lemon juice; for more umami add a small extra dash of Worcestershire sauce.