House Bloody Mary Recipe

Rim the glass

Run the lemon wedge around the rim of a tall highball or pint glass. Dip the rim into the coarse salt or celery salt spread on a small plate to coat evenly. Set the glass aside.

Fill the prepared glass with ice and set aside while you mix the drink so it stays cold.

In a shaker or mixing pitcher combine the tomato juice, prepared horseradish, Worcestershire sauce, fresh lemon juice, lime juice, hot sauce, freshly ground black pepper, celery salt, smoked paprika, and salt.

Stir or roll the mixture to fully incorporate (do not vigorously shake tomato-based mixes — a few gentle rolls or a spoon stir is sufficient). Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or more lemon/lime for brightness.

Add ice to a cocktail shaker (or a separate mixing glass) and pour in 2 oz vodka.

Measure 4 to 6 oz of the prepared Bloody Mary mix (use about 4 oz for a stronger spirit-forward drink, 6 oz for a lighter mix). Pour the mix over the vodka and add a few more ice cubes.

Gently roll or stir the vodka and mix together for about 10–15 seconds to chill and slightly dilute.

Strain or pour the cocktail into the prepared salt-rimmed glass over the ice you set aside.

Skewer your chosen garnish (olive and pickle, or pickled green bean) on a cocktail pick and perch across the rim or drop into the glass.

Add the celery stalk as a stirrer and place the lemon wedge on the rim. Serve immediately.