Bloody Mary Recipe

Prepare glass

Fill a highball or large rocks glass with ice cubes to chill while you assemble the cocktail. If desired, rim the glass with lemon and dip in celery salt before filling with fresh ice.

Combine ingredients

In a cocktail shaker (or mixing glass) filled with a small handful of ice, add vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (4 tsp), prepared horseradish (1 tsp), hot sauce (3 dashes), celery salt (1 tsp), freshly ground black pepper (1/4 tsp), and optional pickle juice (0.5 oz).

Mix

Secure the shaker lid and roll or gently shake the mixture for about 10–12 seconds to chill and slightly aerate. If using a mixing glass, stir briskly for about 10–15 seconds to combine and chill without too much dilution.

Taste and adjust

Taste a small spoonful (or wet rim of a spoon) and adjust seasoning to preference: add more hot sauce for heat, more Worcestershire or pickle juice for tang/umami, more horseradish for bite, or a pinch more celery salt and pepper. Stir or shake briefly after adjusting.

Serve

Discard the ice used to chill the glass if you prepared it that way, then fill the glass with fresh ice. Strain the mixed cocktail into the prepared glass over ice.

Garnish

Garnish with a celery stalk and a lemon wedge on the rim. Add an olive, pickled green bean, or cocktail skewer with a pickle or cherry tomato if desired. Serve with a straw and a small spoon for adjusting.