House Bloody Marys Recipe
Make House Bloody Marys Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bloody Mary Mix
Individual Cocktails (per serving)
Method
Bloody Mary Mix
- 1
Combine base ingredients
In a large pitcher or bowl, pour 3 cups tomato juice and 1/2 cup Clamato (if using). Whisk in 2 tablespoons prepared horseradish, 2 tablespoons Worcestershire sauce, 2 tablespoons fresh lemon juice and 1 tablespoon fresh lime juice until smooth.
- 2
Season and spice
Add 1 tablespoon hot sauce, 1 teaspoon chili-garlic sauce or Sriracha (optional), 1 teaspoon ground black pepper, 1 teaspoon celery salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon salt. Whisk thoroughly to integrate all seasonings. Taste and adjust hot sauce, horseradish, salt or lemon to your preference.
- 3
Chill and meld
Cover the pitcher and refrigerate at least 1 hour, preferably 2–4 hours, to let flavors meld. If you need it immediately, refrigerate 15–30 minutes and stir before using.
- 4
Make-ahead/storage
The mix will keep in the refrigerator for up to 3 days in an airtight container. Stir or shake before each use; if separated, whisk to recombine.
Assemble Individual Cocktails
- 5
Prepare glass rim
Rub a lemon or lime wedge around the rim of a highball or pint glass. Dip the rim into a small plate of coarse salt or celery salt to coat. Set the glass aside with a few ice cubes.
- 6
Mix the drink
Fill a cocktail shaker halfway with ice. Add 2 oz vodka and 6 oz chilled house Bloody Mary mix. Shake gently 6–8 times (vigorous shaking will overly froth; you can instead roll between two shakers or stir gently for 10–15 seconds if you prefer less aeration).
- 7
Pour and garnish
Strain or pour the mixture into the prepared glass over fresh ice. Garnish with a celery stalk, a lemon wedge and a lime wedge on the rim, and thread 3 green olives (and optional pickled asparagus or pepperoncini) on a cocktail pick and place across the glass.
- 8
Serve
Serve immediately with a stirrer or straw. Offer extra hot sauce, Worcestershire sauce and horseradish at the table so guests can adjust heat and tang.