Variations: swap out the vodka with tequila for a "Bloody Maria" or with gin for a "Ruddy Mary". Omit the vodka all together for a "Virgin Mary".
- 4 ounces high quality tomato juice
- 2 teaspoons dill pickle juice (I use Bubbie's)
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish (or 1/2 teaspoon fresh)
- 1 teaspoon lemon juice
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon Sriracha
- 1 drop liquid smoke (optional)
- 1 1/2 to 2 ounces vodka
For the rim:
- Celery salt
Garnishes that you eat as you drink the Bloody Mary:
- 1 thin stick of celery (I like to use the inner, tender stalks with fronds)
- 1 dill pickle wedge (optional)
- 1 piece of candied bacon (optional)
- A lemon wedge (optional)
- Highball or Collins glasses
1 Rim the glass with celery salt: Put some celery salt into a small dish. Wipe the rim of the glass with a cut lemon wedge, and turn upside down into the celery salt to coat. Fill glass with ice.
2 Combine ingredients: Into a jar or cocktail shaker, place the tomato juice, pickle juice, Worcestershire sauce, horseradish, lemon juice, black pepper, and sriracha.
If you want a touch of smoky flavor in your Bloody Mary, carefully add 1 drop of liquid smoke, no more than 2 drops.
Add a few ice cubes, the vodka, and shake well. Strain into the prepared glass.
3 Garnish with a stick of celery, and any other garnishes you want.