I named my new Bloody Mary mix Mary Makes It Easy and tucked in a surprising secret ingredient plus a lineup of outrageous topping ideas that will leave you curious to read the full recipe.

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I’ve chased the perfect Bloody Mary for years and finally landed on one that punches you awake and keeps you curious. It’s all about vodka (plain or pepper flavored, whatever you like) meeting bright tomato juice or Clamato, with a cheeky bite under the surface that makes you go huh, what was that.

I set up a simple station I call Mary Makes It Easy so friends can pile on wild garnishes and see what sticks. I never make it the same way twice, and honestly sometimes I go too far with the heat and grin about it.

Ingredients

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Plain or pepper vodka adds alcohol calories, no protein or carbs, just heat.
Tomato juice provides vitamin C, lycopene and potassium; Clamato adds briny depth.
Fresh lemon gives bright sourness, vitamin C and lifts flavors, not many calories.
Prepared horseradish brings sharp heat, pungency and a sinus clearing kick, little nutrition.
Worcestershire adds complex umami and tang from anchovies, vinegar and spices, but pretty salty.
Celery salt gives savory celery flavor, adds sodium and that classic Bloody Mary finish.
Pickle juice or olive brine gives tangy salty zip, electrolytes and extra savory bite.

Ingredient Quantities

2 oz vodka (plain or pepper flavored, whatever you like)

4 to 6 oz tomato juice or Clamato (depending how thick and briny you want it)

1/2 oz fresh lemon juice (about half a lemon)

1/2 oz fresh lime juice optional (about half a lime)

1 tsp prepared horseradish (more if you like it spicy)

2 to 3 dashes Worcestershire sauce

2 to 3 dashes hot sauce like Tabasco

1/4 tsp celery salt plus extra for rimming glass

Pinch freshly ground black pepper

Pinch smoked paprika or cayenne pepper optional for smoky heat

1 tsp pickle juice or olive brine optional for extra tang

Few dashes Angostura or celery bitters optional

Ice for serving

Kosher salt for rim optional

Celery stalks and lemon wedges for garnish

Garnish bar options pick any or all: cooked bacon strips, pickled green beans, dill pickles or cornichons, pitted olives, cocktail onions, pepperoncini, cherry tomatoes, cooked shrimp, cooked sausage or salami skewers, cheese cubes, cucumber spears

How to Make this

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1. Rim the glass if you want: rub a lemon wedge around the rim, then dip into a mix of celery salt and kosher salt (both optional) and set glass aside chilled.

2. In a shaker or large jar add 2 oz vodka (plain or pepper flavored), 4 to 6 oz tomato juice or Clamato, 1/2 oz fresh lemon juice, optional 1/2 oz lime juice, 1 tsp prepared horseradish, 2 to 3 dashes Worcestershire sauce, 2 to 3 dashes hot sauce, 1/4 tsp celery salt, a pinch black pepper and a pinch smoked paprika or cayenne if you want smoky heat. Add 1 tsp pickle juice or olive brine and a few dashes Angostura or celery bitters if using.

3. Add plenty of ice to the shaker or jar, then gently roll or stir the mix 10 to 15 seconds to chill and marry flavors. You can shake if you like, but gentle stirring keeps the tomato from getting frothy.

4. Taste and tweak: more horseradish for heat, more hot sauce for fire, extra pickle brine for tang, or another dash Worcestershire for savory depth. It should be bright, salty and a little spicy.

5. Fill your rimmed glass with large ice cubes, then strain or pour the Bloody Mary mix over the ice.

6. Garnish bold: a celery stalk and lemon wedge for sure, then pile on what you want from the garnish bar — bacon, pickled green beans, dill pickles, cornichons, olives, cocktail onions, pepperoncini, cherry tomatoes, cooked shrimp, sausage or salami skewers, cheese cubes, cucumber spears, whatever. Heavier items go on skewers so they dont flop.

7. Bar setup tips: arrange bowls of garnishes, bottles of plain and pepper vodka, extra hot sauces, Worcestershire, horseradish and pickle brine, plus skewers and napkins. Keep cold items on ice and label things so guests know whats what.

8. Make ahead hack: mix the Bloody Mary base without vodka in a pitcher and chill. When serving add 2 oz vodka per glass and ice, then garnish. Keeps things fast and guests can control booze.

9. Final tips: use big ice so drinks dont dilute fast, stir gently before serving, offer straws and napkins, and remind guests to taste as they go because this is one of those cocktails thats easy to oversalt or over spice.

Equipment Needed

1. Cocktail shaker or large jar with lid
2. Jigger or measuring spoons (for oz and tsp)
3. Citrus juicer or reamer and a small paring knife
4. Long bar spoon or sturdy stirring spoon
5. Hawthorne or fine mesh strainer
6. Highball or tall glasses and a small plate for rimming salt
7. Cutting board and chef’s knife (for garnishes)
8. Skewers/toothpicks plus a few small bowls for garnish station
9. Ice scoop or tongs and a container or tray for large ice cubes

FAQ

Q: Can I make a nonalcoholic Bloody Mary? A: Yes, just skip the vodka and boost the tomato base with an extra 2 to 3 ounces of tomato juice or Clamato, add a splash of pickle juice or olive brine for bite, and keep the lemon, horseradish and hot sauce so it still tastes like a real Bloody Mary.

Q: How do I control the spice level? A: Start small, taste as you go. Use 1 tsp horseradish and 2 dashes hot sauce as a baseline, then add more by 1/2 tsp or single dashes. If it gets too hot, soften it with more tomato juice, a squeeze of lemon, or a little sugar or honey.

Q: Tomato juice or Clamato which should I use? A: Clamato gives a briny, savory edge that plays great with seafood garnishes, tomato juice keeps it cleaner and more classic. Use 4 to 6 oz depending on how thick and intense you want it.

Q: Best way to rim the glass? A: Rub a lemon wedge or pickle juice around the rim, then dip into a mix of kosher salt and celery salt. For extra flavor try smoked paprika or Old Bay in the rim mix, but don’t overdo it or you’ll hide the cocktail.

Q: Can I make the mix ahead and how long will it keep? A: Yes, mix everything except ice and fragile garnishes, store in the fridge up to 48 hours. Add fresh lemon/lime and ice when serving, and give it a good stir because flavors settle.

Q: Tips for setting up a Bloody Mary bar and keeping things safe? A: Lay out small bowls, tongs, toothpicks and labels, keep sauces and juices chilled on ice, and put perishable garnishes like shrimp, bacon or cheese on ice or in the fridge until serving. Don’t let perishable items sit at room temp more than 2 hours, and replace them if they do.

The BEST Bloody Mary Recipe (+ Bloody Mary Bar Instructions) Substitutions and Variations

Vodka: swap with gin for a herbal, juniper lift, tequila blanco for a peppery, earthy edge, or a nonalcoholic spirit (or extra savory tomato juice) if you want zero proof.
Tomato juice or Clamato: use V8 or another vegetable juice blend for more veg flavor, or fresh crushed tomatoes strained with a splash of pickle brine for brightness and texture.
Prepared horseradish: use wasabi paste for quick heat without as much vinegar bite, or rehydrated horseradish powder, or a teaspoon of spicy brown mustard in a pinch.
Worcestershire sauce: replace with soy sauce or tamari plus a squeeze of lemon, or a drop of fish sauce or anchovy paste for umami, or vegan Worcestershire if you need it meatless.

Pro Tips

1. Make ahead the tomato base and chill it without the vodka, then add 2 oz per glass when serving so people can control the booze; keeps service fast and you wont be stuck behind the bar frantically fixing drinks.

2. Stir gently with lots of big ice instead of shaking if you want a smooth, not frothy, drink; big cubes also slow dilution so the flavor stays bold longer.

3. Keep a garnish station on ice and label things so guests know what’s what, and always skewer anything heavy so it won’t flop into the glass mid-sip; little prep like that makes the cocktail feel fancy without much work.

4. Taste as you go and adjust in small steps: add horseradish or hot sauce a little at a time, use a splash of pickle brine for tang not a flood, and remember bitters and Worcestershire bring depth so use them carefully, not cavalierly.

The BEST Bloody Mary Recipe (+ Bloody Mary Bar Instructions)

Recipe by Sam Ecclestone

0.0 from 0 votes

I named my new Bloody Mary mix Mary Makes It Easy and tucked in a surprising secret ingredient plus a lineup of outrageous topping ideas that will leave you curious to read the full recipe.

Servings

servings

Calories

160

kcal

Equipment: 1. Cocktail shaker or large jar with lid
2. Jigger or measuring spoons (for oz and tsp)
3. Citrus juicer or reamer and a small paring knife
4. Long bar spoon or sturdy stirring spoon
5. Hawthorne or fine mesh strainer
6. Highball or tall glasses and a small plate for rimming salt
7. Cutting board and chef’s knife (for garnishes)
8. Skewers/toothpicks plus a few small bowls for garnish station
9. Ice scoop or tongs and a container or tray for large ice cubes

Ingredients

2 oz vodka (plain or pepper flavored, whatever you like)
4 to 6 oz tomato juice or Clamato (depending how thick and briny you want it)
1/2 oz fresh lemon juice (about half a lemon)
1/2 oz fresh lime juice optional (about half a lime)
1 tsp prepared horseradish (more if you like it spicy)
2 to 3 dashes Worcestershire sauce
2 to 3 dashes hot sauce like Tabasco
1/4 tsp celery salt plus extra for rimming glass
Pinch freshly ground black pepper
Pinch smoked paprika or cayenne pepper optional for smoky heat
1 tsp pickle juice or olive brine optional for extra tang
Few dashes Angostura or celery bitters optional
Ice for serving
Kosher salt for rim optional
Celery stalks and lemon wedges for garnish
Garnish bar options pick any or all: cooked bacon strips, pickled green beans, dill pickles or cornichons, pitted olives, cocktail onions, pepperoncini, cherry tomatoes, cooked shrimp, cooked sausage or salami skewers, cheese cubes, cucumber spears

Directions

Rim the glass if you want: rub a lemon wedge around the rim, then dip into a mix of celery salt and kosher salt (both optional) and set glass aside chilled.
In a shaker or large jar add 2 oz vodka (plain or pepper flavored), 4 to 6 oz tomato juice or Clamato, 1/2 oz fresh lemon juice, optional 1/2 oz lime juice, 1 tsp prepared horseradish, 2 to 3 dashes Worcestershire sauce, 2 to 3 dashes hot sauce, 1/4 tsp celery salt, a pinch black pepper and a pinch smoked paprika or cayenne if you want smoky heat. Add 1 tsp pickle juice or olive brine and a few dashes Angostura or celery bitters if using.
Add plenty of ice to the shaker or jar, then gently roll or stir the mix 10 to 15 seconds to chill and marry flavors. You can shake if you like, but gentle stirring keeps the tomato from getting frothy.
Taste and tweak: more horseradish for heat, more hot sauce for fire, extra pickle brine for tang, or another dash Worcestershire for savory depth. It should be bright, salty and a little spicy.
Fill your rimmed glass with large ice cubes, then strain or pour the Bloody Mary mix over the ice.
Garnish bold: a celery stalk and lemon wedge for sure, then pile on what you want from the garnish bar — bacon, pickled green beans, dill pickles, cornichons, olives, cocktail onions, pepperoncini, cherry tomatoes, cooked shrimp, sausage or salami skewers, cheese cubes, cucumber spears, whatever. Heavier items go on skewers so they dont flop.
Bar setup tips: arrange bowls of garnishes, bottles of plain and pepper vodka, extra hot sauces, Worcestershire, horseradish and pickle brine, plus skewers and napkins. Keep cold items on ice and label things so guests know whats what.
Make ahead hack: mix the Bloody Mary base without vodka in a pitcher and chill. When serving add 2 oz vodka per glass and ice, then garnish. Keeps things fast and guests can control booze.
Final tips: use big ice so drinks dont dilute fast, stir gently before serving, offer straws and napkins, and remind guests to taste as they go because this is one of those cocktails thats easy to oversalt or over spice.

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.