I’m a food blogger and I perfected a homemade tomato juice that becomes the secret base for a Bloody Mary mix, an unexpected Macallan Scotch cocktail, and a tomato punch.

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I kept tinkering with tomato juice and Worcestershire sauce until the jar in my fridge actually tasted like something you want to sip. I wanted a mix thats not flat or insanely spicy, something with a real backbone and room for garnish.

People search for Homemade Tomato Juice and stumble on labeled jars, but this Bloodymary Mix Homemade is about building layers not just dumping stuff in. I won’t pretend it’s fancy, I botched a batch once and learned more than any cookbook.

If you like bold savory cocktails you’ll want to taste this, trust me you’ll call for seconds.

Ingredients

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Ingredient Quantities

8 cups (about 1.9 L) tomato juice, low sodium

3/4 cup fresh lemon juice (about 6 lemons or so)

1/4 cup fresh lime juice (about 2 limes)

1/3 cup Worcestershire sauce

1/4 cup prepared horseradish

2 tablespoons hot sauce (Tabasco or similar)

2 teaspoons celery salt

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon smoked paprika

2 tablespoons brown sugar or maple syrup

1 teaspoon celery seed (optional)

2 bay leaves (optional)

3 stalks celery, trimmed for garnish or infusion

How to Make this

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1. In a large pitcher or bowl combine 8 cups low sodium tomato juice, 3/4 cup fresh lemon juice and 1/4 cup fresh lime juice, give it a quick stir so the juices mix in.

2. Add 1/3 cup Worcestershire sauce, 1/4 cup prepared horseradish, 2 tablespoons hot sauce, 2 teaspoons celery salt, 1 teaspoon kosher salt, 2 teaspoons freshly ground black pepper, and 1 teaspoon smoked paprika, then stir until everything looks evenly distributed.

3. Stir in 2 tablespoons brown sugar or maple syrup and 1 teaspoon celery seed if you want that extra celery note, taste and tweak now – add a little more horseradish for heat, more lemon if it needs brightness, or a pinch more salt if it tastes flat, but go slow, small adjustments.

4. Bruise or roughly chop two of the celery stalks and add them to the mix along with 2 bay leaves for infusion, reserve the third celery stalk to use as a garnish later.

5. Cover the pitcher and refrigerate at least 4 hours but preferably overnight so the flavors meld, if youre in a rush let it sit at room temperature for 30 minutes then chill.

6. After chilling, remove and discard the bay leaves and the celery pieces; if you prefer a super smooth mix strain through a fine mesh sieve or cheesecloth and press out the liquid.

7. Optional trick: for a silkier texture you can blitz the mix in a blender for 5-10 seconds before straining, or gently warm one cup of the tomato juice with the sugar to dissolve then cool and mix it back in to make sure the sweetener is fully incorporated.

8. Bottle or jar the mix in an airtight container, store in the fridge up to 5 to 7 days, or freeze in ice-cube trays for longer storage; always shake or stir before using because separation happens.

9. To serve use ice, a celery stalk for garnish, rim the glass with a little celery salt if you like, and remember to taste the mix before you use it in cocktails and adjust, cause everyone likes their Bloody Mary a bit different.

Equipment Needed

1. Large pitcher or large mixing bowl
2. Measuring cups and measuring spoons
3. Citrus juicer or hand reamer
4. Long-handled spoon or whisk for stirring
5. Chef’s knife and cutting board (for bruising/chopping celery)
6. Fine mesh sieve or cheesecloth for straining
7. Blender or immersion blender (optional, for silkier texture)
8. Funnel plus airtight bottles or jars for storing
9. Ice cube trays (optional, for freezing into portions)

FAQ

How long will this Bloody Mary mix keep in the fridge?

About five to seven days in a sealed jar, maybe a little longer if your tomato juice was pasteurized, but the fresh lemon and lime start to fade after a week. If you want longer keep, freeze in portions for up to three months and thaw in the fridge overnight.

Can I make it spicier or more mild?

Yup, bump the hot sauce or horseradish for heat, add cayenne or a pinch of red pepper flakes for extra kick. To mellow it out, cut back on hot sauce and horseradish or add more tomato juice and a touch more brown sugar or maple syrup.

Is this vegan and gluten free?

Not as written because Worcestershire usually has anchovies and some brands have gluten. Swap in a vegan Worcestershire, tamari or coconut aminos for gluten free, and double check your hot sauce and horseradish labels.

Can I can this at home?

Don’t try home canning unless you use a tested, safe recipe for acidity and processing times. With fresh lemon and lime it’s safer to refrigerate or freeze instead of home canning.

What do I do if the mix is too salty or too tart?

If it’s too salty add more tomato juice or a little water and a touch of maple syrup or brown sugar to balance. If it’s too tart, add a splash more tomato juice or a bit of sweetener, taste as you go.

What is the best ratio for a cocktail and how should I garnish?

A good starting point is one part vodka to two or three parts mix, adjust to your taste. Garnish with a celery stalk, lemon or lime wedge, olives, pickles or even bacon if you feel fancy.

How To Make Homemade Bloody Mary Mix Recipe Substitutions and Variations

Tomato juice: blend a 28 oz can of whole peeled tomatoes with 1 to 2 cups water then strain for a fresher juice, or use V8 or tomato passata
Worcestershire sauce: mix soy sauce with a splash of apple cider vinegar and a tiny bit of anchovy paste or fish sauce to mimic that savory umami
Prepared horseradish: swap with fresh grated horseradish or wasabi paste for the bite, or use Dijon mustard if you want heat without the sinus punch
Hot sauce: use sriracha for a sweeter garlicky heat, chipotle hot sauce for smoky notes, or a pinch of cayenne powder to dial up the heat

Pro Tips

1) Taste and tweak slowly. Start with less heat and salt than you think you’ll need, then add in tiny amounts until it sings, because flavors mellow as it chills.

2) Keep the base milder if you’re serving a crowd and let people spike their own glass. That way folks who like it extra hot can add more horseradish or hot sauce right in the drink.

3) For a silkier mouthfeel, blitz the mix for a few seconds then strain, or warm a small amount of juice with the sweetener so it dissolves completely before you chill. It makes a big difference, trust me.

4) Make ahead and store smart: let it rest several hours or overnight for best flavor, keep it airtight in the fridge for a few days or freeze in cubes for longer. And always give it a good stir or shake before using because stuff separates.

How To Make Homemade Bloody Mary Mix Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m a food blogger and I perfected a homemade tomato juice that becomes the secret base for a Bloody Mary mix, an unexpected Macallan Scotch cocktail, and a tomato punch.

Servings

servings

Calories

kcal

Equipment: 1. Large pitcher or large mixing bowl
2. Measuring cups and measuring spoons
3. Citrus juicer or hand reamer
4. Long-handled spoon or whisk for stirring
5. Chef’s knife and cutting board (for bruising/chopping celery)
6. Fine mesh sieve or cheesecloth for straining
7. Blender or immersion blender (optional, for silkier texture)
8. Funnel plus airtight bottles or jars for storing
9. Ice cube trays (optional, for freezing into portions)

Ingredients

8 cups (about 1.9 L) tomato juice, low sodium
3/4 cup fresh lemon juice (about 6 lemons or so)
1/4 cup fresh lime juice (about 2 limes)
1/3 cup Worcestershire sauce
1/4 cup prepared horseradish
2 tablespoons hot sauce (Tabasco or similar)
2 teaspoons celery salt
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon smoked paprika
2 tablespoons brown sugar or maple syrup
1 teaspoon celery seed (optional)
2 bay leaves (optional)
3 stalks celery, trimmed for garnish or infusion

Directions

In a large pitcher or bowl combine 8 cups low sodium tomato juice, 3/4 cup fresh lemon juice and 1/4 cup fresh lime juice, give it a quick stir so the juices mix in.
Add 1/3 cup Worcestershire sauce, 1/4 cup prepared horseradish, 2 tablespoons hot sauce, 2 teaspoons celery salt, 1 teaspoon kosher salt, 2 teaspoons freshly ground black pepper, and 1 teaspoon smoked paprika, then stir until everything looks evenly distributed.
Stir in 2 tablespoons brown sugar or maple syrup and 1 teaspoon celery seed if you want that extra celery note, taste and tweak now – add a little more horseradish for heat, more lemon if it needs brightness, or a pinch more salt if it tastes flat, but go slow, small adjustments.
Bruise or roughly chop two of the celery stalks and add them to the mix along with 2 bay leaves for infusion, reserve the third celery stalk to use as a garnish later.
Cover the pitcher and refrigerate at least 4 hours but preferably overnight so the flavors meld, if youre in a rush let it sit at room temperature for 30 minutes then chill.
After chilling, remove and discard the bay leaves and the celery pieces; if you prefer a super smooth mix strain through a fine mesh sieve or cheesecloth and press out the liquid.
Optional trick: for a silkier texture you can blitz the mix in a blender for 5-10 seconds before straining, or gently warm one cup of the tomato juice with the sugar to dissolve then cool and mix it back in to make sure the sweetener is fully incorporated.
Bottle or jar the mix in an airtight container, store in the fridge up to 5 to 7 days, or freeze in ice-cube trays for longer storage; always shake or stir before using because separation happens.
To serve use ice, a celery stalk for garnish, rim the glass with a little celery salt if you like, and remember to taste the mix before you use it in cocktails and adjust, cause everyone likes their Bloody Mary a bit different.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.