I made a Blood Mary mix so outrageously good my friends won’t stop nagging me for the recipe and you have to keep scrolling if you want in.

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I’m obsessed with this Bloodymary Mix Homemade because it hits exactly where a Blood Mary should hit: bright, salty, and unapologetic. I love that it drinks like a meal and wakes up whatever brunch table it touches.

I adore the punch of tomato juice and the savory snap from Worcestershire sauce that keeps it from tasting like watered-down juice. And yes, it tastes like the flavors have been arguing and settling for days.

People freak out and ask for the recipe. I shrug, pour another glass, and enjoy the chaos.

But I never share the secret recipe. Not sorry, ever.

Ingredients

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Tomato juice gives the meaty base, not watery.
Fresh lemon adds brightness, I squeeze extra when juicy.
Lime adds a zippy tang that wakes it up.
Worcestershire brings savory depth and a little umami.
Horseradish punches with heat, don’t you dare skimp.
Hot sauce gives controllable heat, start small then adjust.
Plus pickle juice adds briny zip and fun tang.
Celery salt adds savory, just enough celery punch.
Smoked paprika gives a warm smoky note, subtle.
Fresh pepper adds bite and little peppery pops.
Kosher salt rounds flavors, taste and adjust.
Basically sweetener balances acid, just a touch.

Ingredient Quantities

8 cups (64 fl oz) tomato juice, use a good quality one, not watery stuff

1/2 cup fresh lemon juice (about 4 lemons) — I usually squeeze more if theyre juicy

2 tbsp fresh lime juice (about 1 lime)

2 tbsp Worcestershire sauce, more to taste

2 tbsp prepared horseradish (adds bite, dont skimp)

2–4 tsp hot sauce (Tabasco or your favorite), start small

2 tbsp dill pickle juice or olive brine, optional but really good

1 tbsp celery salt

1 tsp smoked paprika

1 tsp freshly ground black pepper

1 tsp kosher salt, or to taste

1 tbsp light brown sugar or honey, balances the acid

How to Make this

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1. Pour 8 cups good quality tomato juice into a large pitcher, dont use the watery stuff or it will taste weak.

2. Add 1/2 cup fresh lemon juice and 2 tbsp fresh lime juice, squeeze a little extra if the lemons are juicy, it brightens everything.

3. Stir in 2 tbsp Worcestershire sauce, 2 tbsp prepared horseradish, and 2 tbsp dill pickle juice or olive brine if you like that tangy note.

4. Add 2–4 tsp hot sauce, start with 2 tsp and increase after tasting, remember you can always add more heat.

5. Mix in 1 tbsp celery salt, 1 tsp smoked paprika, 1 tsp freshly ground black pepper, and 1 tsp kosher salt, then whisk until dissolved.

6. Stir in 1 tbsp light brown sugar or honey to balance the acid — if your lemon juice is extra tart add a touch more.

7. Taste carefully and adjust: more Worcestershire for umami, more horseradish for bite, more hot sauce for heat, or more sugar if too sharp.

8. Cover and refrigerate at least 4 hours, preferably overnight, so the flavors meld together and get way better.

9. Before serving give it a good stir or shake, then strain if you want an extra smooth mix, or leave the texture for a rustic feel.

10. Serve over ice with vodka or virgin, rim the glass with celery salt, garnish with celery stalks, pickles, olives, or a lemon wedge, and tell people to taste before they add extra hot sauce.

Equipment Needed

1. Large pitcher or a big mixing bowl (at least 2 quart)
2. Liquid measuring cup (for the 8 cups of tomato juice)
3. Measuring spoons (tablespoon and teaspoon set)
4. Citrus juicer or hand reamer (for lemons and lime)
5. Whisk
6. Wooden spoon or silicone spatula (for stirring)
7. Fine mesh strainer (optional, if you want it extra smooth)
8. Pitcher or cocktail shaker for serving (if you want to chill and mix well)
9. Glasses and ice, plus celery salt or small dish for rimming the glasses

FAQ

How long will this mix keep in the fridge?

Stored in a sealed jar or bottle it lasts 5 to 7 days. Shake before using, and give it a sniff first. If it smells off or looks cloudy, toss it.

Can I make this ahead of time?

Yes, making it a day or two ahead actually helps the flavors meld. Just keep it chilled and shake well before serving.

How do I adjust the spice level?

Start with 2 teaspoons of hot sauce and taste. Add more hot sauce or horseradish if you want heat. If it gets too hot, a little extra tomato juice or a pinch more brown sugar will tame it.

Is this mix vegan friendly?

Not as written, because Worcestershire often has anchovies. Use a vegan Worcestershire or add a splash of soy sauce and a little extra pickle juice to replace the savory umami.

Can I use fresh tomatoes instead of tomato juice?

You can, but you need to cook and strain them into a smooth juice first. Use ripe tomatoes and simmer, then blend and strain. Measure to get about 8 cups of juice.

How much vodka do I add when making a cocktail?

Classic ratio is about 2 ounces vodka to 4 to 6 ounces mix, depending on how strong you like it. Stir or roll with ice, garnish with celery, pickles, olives, or whatever you like.

The Best Homemade Bloody Mary Mix Recipe Substitutions and Variations

Tomato juice: use low-sodium V8 or a rich canned tomato blend strained for texture, or crush fresh plum tomatoes and strain for a fresher, less watery mix (you might need to season more).
Worcestershire sauce: substitute soy sauce plus a splash of balsamic or fish sauce for umami, or try tamari for gluten free; to mimic tang, add a teaspoon of anchovy paste if you have it.
Prepared horseradish: swap in freshly grated horseradish for more heat and brightness, or use wasabi paste in a pinch (use less, its hotter), or stir in a little Dijon mustard for bite.
Celery salt: use fine sea salt plus a pinch of celery seed or ground celery powder, or substitute equal parts smoked paprika and salt for a smokier twist.

Pro Tips

1. Make it the night before whenever you can, it really gets better after chillin’ for 8 to 24 hours. Flavors mingle overnight and the horseradish and Worcestershire calm down so nothing punches you in the face. If you’re in a hurry at least give it 4 hours.

2. Taste as you go, dont dump everything in at once. Start with the lower end of hot sauce and horseradish, then ramp up. Remember acid and salt change how spicy stuff feels so add a bit, wait a minute, then taste again.

3. Brighten it with fresh citrus right before serving if it needs zip. Sometimes the lemon loses punch in the fridge, a squeeze of fresh lemon or lime just before you serve wakes it up. Use zest sparingly if you want extra aroma but dont overdo it.

4. Customize the finish for guests: strain for a smooth, classy drink or leave the texture for a rustic, homemade vibe. Rim glasses with celery salt and offer pickles, olives or a celery stalk so folks can tweak their own. If you like more umami, a few extra drops of Worcestershire fix it fast.

The Best Homemade Bloody Mary Mix Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a Blood Mary mix so outrageously good my friends won't stop nagging me for the recipe and you have to keep scrolling if you want in.

Servings

servings

Calories

kcal

Equipment: 1. Large pitcher or a big mixing bowl (at least 2 quart)
2. Liquid measuring cup (for the 8 cups of tomato juice)
3. Measuring spoons (tablespoon and teaspoon set)
4. Citrus juicer or hand reamer (for lemons and lime)
5. Whisk
6. Wooden spoon or silicone spatula (for stirring)
7. Fine mesh strainer (optional, if you want it extra smooth)
8. Pitcher or cocktail shaker for serving (if you want to chill and mix well)
9. Glasses and ice, plus celery salt or small dish for rimming the glasses

Ingredients

8 cups (64 fl oz) tomato juice, use a good quality one, not watery stuff
1/2 cup fresh lemon juice (about 4 lemons) — I usually squeeze more if theyre juicy
2 tbsp fresh lime juice (about 1 lime)
2 tbsp Worcestershire sauce, more to taste
2 tbsp prepared horseradish (adds bite, dont skimp)
2–4 tsp hot sauce (Tabasco or your favorite), start small
2 tbsp dill pickle juice or olive brine, optional but really good
1 tbsp celery salt
1 tsp smoked paprika
1 tsp freshly ground black pepper
1 tsp kosher salt, or to taste
1 tbsp light brown sugar or honey, balances the acid

Directions

Pour 8 cups good quality tomato juice into a large pitcher, dont use the watery stuff or it will taste weak.
Add 1/2 cup fresh lemon juice and 2 tbsp fresh lime juice, squeeze a little extra if the lemons are juicy, it brightens everything.
Stir in 2 tbsp Worcestershire sauce, 2 tbsp prepared horseradish, and 2 tbsp dill pickle juice or olive brine if you like that tangy note.
Add 2–4 tsp hot sauce, start with 2 tsp and increase after tasting, remember you can always add more heat.
Mix in 1 tbsp celery salt, 1 tsp smoked paprika, 1 tsp freshly ground black pepper, and 1 tsp kosher salt, then whisk until dissolved.
Stir in 1 tbsp light brown sugar or honey to balance the acid — if your lemon juice is extra tart add a touch more.
Taste carefully and adjust: more Worcestershire for umami, more horseradish for bite, more hot sauce for heat, or more sugar if too sharp.
Cover and refrigerate at least 4 hours, preferably overnight, so the flavors meld together and get way better.
Before serving give it a good stir or shake, then strain if you want an extra smooth mix, or leave the texture for a rustic feel.
Serve over ice with vodka or virgin, rim the glass with celery salt, garnish with celery stalks, pickles, olives, or a lemon wedge, and tell people to taste before they add extra hot sauce.

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.