Bloody Mary

Purists and novices should start with this classic Bloody Mary recipe.
By / Photography By Brent Harrewyn | February 19, 2016

Preparation

 

 

Shake all ingredients and strain into a tall glass. Rim the glass with salt, if desired, and garnish with large stalk of celery.

 

But if you want to embrace the cocktail’s famous complexity, try one of these other witty but delicious variations:

The Uncanny Mary (for the home preserver)

  • Substitute pickle or cucumber vodka for regular
  • Rim the glass with celery salt
  • Garnish with a dilly bean

The Seaside Mary (for those that enjoy the open water)

  • Substitute Clamato juice for tomato
  • Swap the celery salt for Old Bay seasoning
  • Rim the glass with mixture of Old Bay and coarse sea salt
  • Garnish with a skewer of cooked cocktail shrimp

The Hipster Mary (for, well, the hipsters)

  • Substitute a craft vodka for regular (try Barr Hill from Caledonia Spirits)
  • Rim the glass with bourbon smoked salt (I get mine from Bourbon Barrel foods)
  • Garnish with a thick slice of crispy bacon

 

 

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Ingredients

  • 4 ounces tomato juice
  • 2 ounces vodka
  • 1 tablespoon fresh lemon or lime juice
  • ½ teaspoon prepared horseradish
  • ¼ teaspoon Worcestershire sauce
  • ⅛ teaspoon hot pepper sauce
  • ⅛ teaspoon salt
  • Pinch of celery salt
  • Pinch of ground black pepper
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