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Bloody Mary Recipe

  • Author: Shawn Williams
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
  • Category: Cocktail
  • Cuisine: French


How to make and garnish the perfect Bloody Mary cocktail. The classic Bloody Mary is the ultimate brunch cocktail.


  • 1 1/2 ounces vodka
  • 1 lemon wedge, juice squeezed
  • 1 lime wedge, juice squeezed
  • 45 ounces tomato juice
  • 24 dashes hot sauce
  • 12 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • Celery salt, to taste
  • Ground black pepper, to taste


  • Celery
  • Green olives (both stuffed and regular)
  • Asparagus
  • Baby pickles (sweet or dill)
  • Hot peppers (jalapenos, pepperoncini)
  • Hot sauces
  • BACON (both candied and regular)
  • Sliced lemons and limes
  • Cooked shrimp


  1. Squeeze the juice of the lemon and lime wedges into a cocktail shaker and toss them in. Combine all remaining ingredients, except garnishes in the shaker (without ice). Shake vigorously for 10 seconds until fully mixed.
  2. Pour (not strain) into a pint glass with a cup of fresh ice. Garnish to preference and serve.


Hosting brunch? A bloody mary bar is where it’s at. You can premix the base ingredients below in a large pitcher (without booze) and serve with various garnishes. Guests can choose the base liquor, easily add the homemade mary mix, and garnish to their heart’s content.


  • Serving Size: 1 (without garnishes)
  • Calories: 132
  • Sugar: 5.9g
  • Sodium: 447mg
  • Fat: 0.1g
  • Saturated Fat: 0g
  • Carbohydrates: 8.9g
  • Fiber: 1.3g
  • Protein: 1.3g
  • Cholesterol: 0mg

Keywords: bloody mary recipe


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