Bloody Mary


One of the best known and loved cocktails, the original bloody Mary recipe called for vodka, tomato juice, Worcestershire sauce, black pepper, celery salt, Tabasco, and lemon juice but over the years there have been many variations and all kinds of ways to garnish this ultimate brunch libation. We’re keeping it simple with this recipe, swapping the celery salt for fresh celery stalks as a garnish and adding prepared horseradish and garlic for a punchy drink that is sure to wake you up.


  • 4 cups tomato juice

  • Juice of 2 large lemons

  • 1 to 2 tablespoons Worcestershire sauce

  • 1 heaping tablespoon prepared horseradish

  • 1 ½ cloves garlic, passed through a garlic press

  • 2 teaspoons coarsely ground pepper

  • 1/4 to 1/2 teaspoon Tabasco sauce

  • Unflavored vodka, to taste

  • Lemon wedges, for serving

  • Celery sticks, for serving and munching


  1. Place tomato juice in a large container with a tight-fitting lid. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.

  2. Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.

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