Bloody Mary Recipe:

Bloody Mary Recipe:

What’s in a Bloody Mary?

As with most cocktails, each person has their own special ratio of Bloody Mary ingredients they like to use. But no matter what flavor and texture you prefer your homemade Bloody Mary to have, you must make it with a good Bloody Mary mix.

Can I Prep the Bloody Mary Mix in Advance?

Yes, you can prep the mix up to a week ahead of time. Wait to stir in the vodka until you’re ready to serve the Bloody Marys, and keep the mix refrigerated in the meantime. (Source: www.foodiecrush.com)

Classic Bloody Mary (best Flavor!) – a Couple Cooks

Want to make a Bloody Mary at home? Here’s how! We’re Alex and Sonja, and we’ve made more homemade cocktail recipes than we can count. Let us tell you: we’ve spent a considerable amount of time tweaking this Bloody Mary mix recipe to perfection. Turns out, making the absolute perfect version of this classic cocktail requires a few secrets. Here’s how to make the best Bloody Mary: savory, spicy, tangy, and salty all at once. It’s ideal for brunch, but we’ll admit: we crave these anytime. (Source:

Are They Healthy?

This mocktail is actually highly nutritious! Tomato juice contains a wide variety of vitamins, minerals, and antioxidants, and it’s rich in lycopene, a powerful antioxidant with impressive health benefits.

When Was the Bloody Mary Invented?

The Bloody Mary cocktail was invented in the 1920s, most likely at the New York Bar in Paris (where other famous cocktails were born, like the French 75 and Between the Sheets). There are lots of origin stories for the cocktail and the name Bloody Mary. Some people say it’s named after Queen Mary I of England, or Mary Pickford, a movie star back in the day. Whatever the case, this combination of tomato juice and vodka has become one of the most famous brunch cocktails in the world.

Spicy Bloody Mary

For most of my life, I refused to even taste a Bloody Mary. I can’t believe it! I’d hang out with friends who would plan whole mornings around the ritual of Bloody Mary’s and I’d never even considered taking a sip. I always assumed I’d hate them because of the tomato juice or the thickness or something. Boy was I wrong!. Get ready for the BEST Spicy Bloody Mary recipe! (Source: soufflebombay.com)


It's safe to say there's no other brunch cocktail quite like a Bloody Mary. The classic drink is a brunch staple, especially when it comes to all the garnishes you can include! Our recipe calls for chopped pickles, cherry tomatoes, and green olives, but the more ambitious brunchers can add the likes of bacon, grilled shrimp, or even hunks of cheese. If you care more about the flavor of the drink than the accompanying food, add more heat with an extra dash of hot sauce or Worcestershire sauce. Taste, and add more hot sauce for more heat (it’s going to taste quite intense now, since the mix hasn’t cooled over ice yet). Add the black pepper and garlic. Securely fasten the lid and blend for just a few seconds (or longer, for a completely smooth texture). Taste, and stir in ¼ teaspoon salt for more overall flavor if you’d like (tomato juice brands vary by salt content, so this is really up to you). Set aside. (Source: cookieandkate.com)

I initiated the Bloody Mary of today. Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms." (Source: en.wikipedia.org)

The Bloody Mary is traditionally served over ice in a tall glass, such as a highball, flared pint or hurricane glass. The two critical ingredients, vodka, and tomato juice are relatively simple; however, the drink almost never consists of these two ingredients alone. Among the more common additions to the juice, base are salt or celery salt (either mixed in or as a salted rim), cracked pepper, hot sauce (such as Tabasco), citrus juices (especially lemon or lime), Worcestershire sauce, celery seed, horseradish, clam juice or olive brine, brown sugar or molasses, or bitters. Some or all of these ingredients can come pre-mixed with the tomato juice as a single "Bloody Mary mix" to which the vodka is added, or the drink may be hand-constructed by the bartender from raw ingredients according to the patron's preference. A common garnish is a celery stalk when served in a tall glass; other common garnishes include olives, cheese cubes, a dill pickle spear, lemon wedges, dried sausage, bacon, and shrimp (as the taste of the drink is often reminiscent of shrimp cocktail sauce). (Source: en.wikipedia.org)

Certain elements of a bloody mary are non-negotiable: Worcestershire sauce, some variety of hot sauce (generally Tabasco), lemon juice, salt, and pepper. Add tomato juice and vodka and you'll have yourself a very decent drink. As I discovered at the bloody mary challenge, this isn't a drink to be mucked around with – New York chef April Bloomfield adds lemon zest, for example, in her book A Girl and Her Pig, which gives a slightly bitter edge. Henderson's mustards add an unwelcome hint of salad. Grated fresh horseradish is too harsh. Celery salt is the one luxury I'll allow: the intensely savory note is welcome with the sweet sherry and tomato juice. A celery stick makes an excellent stirrer, but there's a need to put the leaves in the glass itself, as Bloomfield does: a tangled mass of vegetation just interferes with a civilized drink. (Source: www.theguardian.com)

To assemble drinks, mix the celery salt and kosher salt on a small plate. Dip the rim of your glass in a shallow amount of water, then dip into the salt mix and twist. Fill an 8-ounce glass to the top with ice. Add 2 ounces of pickle-infused vodka or regular vodka then top with bloody mary tomato mixture. (Source: www.foodiecrush.com)



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