Bloody Mary Cocktail Recipe
Forget boring brunch drinks. The Bloody Mary isn’t just a cocktail—it’s a spicy, savory, garnish-loaded experience that’s basically a meal in a glass.
Perfect for mornings-after or lazy Sundays, this drink packs flavor, drama, and Instagram appeal. Ready to make one that’ll put your local bartender to shame?
Most Bloody Marys taste like watered-down ketchup with a sad celery stick. Not this one. The secret? Fresh ingredients, bold spices, and a customizable heat level.
Worcestershire sauce adds umami, lemon juice brightens it up, and horseradish gives it that kick your taste buds crave. Plus, the garnishes? Unlimited options. Bacon, pickles, olives—go wild.
Prep time: 5 minutes
Cook time: 0 minutes (because alcohol is the only cooking we’re doing here)
Total time: 5 minutes
Servings: 1 (but let’s be real, you’ll want another)
Ingredients
Instructions
- Chill your glass. Fill it with ice and water, let it sit for a minute, then dump it out. Warm glass = sad drink.
- Mix the ingredients. In a shaker, combine vodka, tomato juice, lemon juice, Worcestershire, horseradish, hot sauce, celery salt, and black pepper. Shake like you mean it—10 seconds max.
- Strain into your glass. Fill it with fresh ice, then pour the mix over. No shaker? Stir vigorously in the glass.
- Garnish like a pro. Celery stalk? Classic. Bacon? Legendary. Skewer olives, pickles, or even a mini cheeseburger if you’re extra.
- Taste and adjust. Need more heat? Add hot sauce. Too thick? Splash of water. Make it yours.
Nutritional Values
Calories: ~150 (without garnishes—add 50+ if you’re adding bacon)
Carbs: 8g
Sugar: 5g (natural from tomato juice)
Protein: 1g (unless you’re chewing on that bacon garnish)
Storage Instructions
Pre-mixed Bloody Mary (without vodka) keeps in the fridge for 2 days in a sealed container. Vodka separates, so add it fresh when serving. Garnishes? Obviously, those don’t store—eat them immediately.
Common Mistakes to Avoid
- Using cheap tomato juice. It’s the base—splurge on the good stuff.
- Overdoing the horseradish. Start small, then add more. You can’t un-spice it.
- Skipping the lemon. Acidity balances the richness. Don’t be lazy.
- Weak garnishes. A lone celery stick is a cry for help. Go big or go home.
Alternatives for the Adventurous
- Virgin Mary: Skip the vodka, add more spices and a splash of olive brine.
- Spicy Michelada: Swap tomato juice for beer, keep the rest. Mexican-inspired twist.
- Bloody Maria: Tequila instead of vodka. For when you’re feeling ~risky~.
Frequently Asked Questions
Can I make a Bloody Mary without alcohol?
Absolutely. Just omit the vodka and call it a Virgin Mary. Still delicious, still brunch-worthy.
What’s the best vodka for a Bloody Mary?
IMO, mid-shelf works best—Tito’s, Stolichnaya, or Ketel One. No need for top-shelf; the spices mask subtle flavors.
Why does my Bloody Mary taste bland?
You skimped on seasoning. Add more Worcestershire, horseradish, or salt. Taste as you go!
Can I batch-make Bloody Marys for a party?
Yes! Mix everything except vodka and ice, refrigerate, then add vodka and serve over ice when ready.
What’s the weirdest garnish you’ve seen?
Whole lobster. Yes, really. Overkill? Maybe. Instagram gold? Definitely.
Final Thoughts
The Bloody Mary isn’t just a cocktail—it’s a flex. Nail this recipe, and you’ll be the brunch hero forever.
Customize the heat, go nuts with garnishes, and sip like you’ve got zero regrets (even if you definitely do). Ready to mix? Your future self—hungover or just hungry—will thank you.
