Bloody Mary

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".

  • Prep time: 5 minutes
  • Yield: Makes 1 Bloody Mary cocktail

Ingredients

  • 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)

Special equipment:

  • Highball or Collins glasses

Method

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.

Upside down glass placed in celery salt

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.