Bloody Mary

Full of fresh and spicy flavor, this classic Bloody Mary is a staple for brunch. Enjoy this zesty drink at home with only a few simple kitchen staples.

Course Drinks

Cuisine American

Prep Time 10

Total Time 10

Servings serving

Calories 174kcal

Author John Kanell

Equipment

Pint glass

Ingredients

lemon wedge
1/2 teaspoon celery salt for the rim
4 ounces tomato juice
2 ounces vodka
1 tablespoon lemon juice
2 teaspoons prepared horseradish
3 dashes Worcestershire sauce
2 to 3 dashes Tabasco or other hot sauce
¼ teaspoon ground black pepper

For Garnish:

celery stalk
olives
lime or lemon wedge

Instructions

Sprinkle the celery salt onto a small plate. Run a lemon wedge around the rim of a pint glass. Dip the rim in the celery salt until well coated.
In the pint glass, combine the tomato juice, vodka, lemon juice, horseradish, Worcestershire sauce, hot sauce, and pepper. Stir until well combined.
Add enough ice to fill the glass and stir again. Garnish with celery, olives, lime or lemon wedge

Notes

If you’re a slow drinker and don’t want a diluted Bloody Mary, chill the tomato juice and vodka beforehand so you can use less ice.
For an even colder drink, chill the glasses in the freezer beforehand.
For a smoother cocktail, strain the drink before serving, so you get the horseradish flavor and not the clumps.
Make the drink virgin by skipping the vodka.
Always use fresh lemon juice instead of bottled lemon juice. It’ll taste more bright and flavorful.
Skewers and cocktail picks are perfect for holding garnishes if you plan on adding more.

Nutrition

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