This Bloody Mary recipe makes a spicy, flavorful vodka cocktail. Make it a bloody Mary bar and stick in as many garnishes as you’d like to get your drink just right!
I don’t think brunch counts unless there are bloody Marys involved. Savory and zesty with a kick, they’re my brunch beverage of choice.
When it comes to bloody Marys, spare me the lone, flimsy stick of celery. I want my bloody super savory and fully loaded, please. The more the mary-ier (couldn’t help myself).
You might say this cocktail looks like a salad in a glass. I definitely wouldn’t disagree. A loaded Bloody Mary is a bruncher’s dream. Snacking on all of the extra trimmings while waiting for your actual meal to arrive is kind of a necessity.
Since it’s totally acceptable to sip one or two before noon, Bloody Marys are a favorite part of weekend brunches — just think of the powerhouse of vitamins you’re getting in each vitamin-fortified sip!
Why You’ll Love This Recipe
- While there are some decent bloody Mary mixes on the market, making your own bloody Mary mix guarantees a fresh and flavorful mix every time.
- You can customize this recipe to suit your exact flavor preferences.
- I’ve provided a list of all the garnishes you can possibly stick in a bloody Mary to make the best ever bloody Mary bar.
Homemade Bloody Mary Mix Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Tomato juice — I use regular tomato juice as the base for my mix but if you prefer a bit more bite, V-8 or Clamato have built-in flavor. Clamato is a bit thinner if you prefer the texture. I like to serve one mild option and one spicy. And then I spice it up even more once it hits my glass.
- Prepared hot horseradish — regular strength is fine if you prefer
- Worcestershire sauce — adds a delectable umami flavor
- Celery salt — the perfect pairing with tangy tomato juice
- Garlic salt — adds even more flavor and seasoning
- Tabasco Sauce — add as much or as little as you like for a kick of hat
- Freshly ground black pepper and kosher salt — season your bloody Mary cocktail to taste
- Vodka — don’t buy bottom-shelf vodka since it’s one of the star ingredients
Heidi’s Tip: To make it a Bloody Maria, swap out the vodka for tequila, or leave out the alcohol to make a Virgin Mary.
How to Make a Bloody Mary Cocktail
- Prep the homemade Bloody Mary mix. Stir together the tomato juice, horseradish, Worcestershire sauce, celery salt, garlic salt, black pepper, and Tabasco in a large pitcher.
- Rim the glasses with a mixture of celery salt and kosher salt. Dip the rim of the glass in a plate of shallow water, then roll the rim with a mix of celery salt and kosher salt.
- Fill the glass with ice and add 2 ounces of vodka, then top it off with the Bloody Mary mix you prepared.
Heidi’s Tip: Bloody Marys are best when refreshingly cold. Top the glasses to the rim with ice, and refrigerate the Mary mix before serving.
- Garnish with your favorite nibbles (I’ve shared an extensive list of Bloody Mary garnishes down below), and enjoy!
Recipe FAQs
Classic unflavored brands like Titos, Effen, Ketel One, Stoli, or Smirnoff #57 are the norm, but if you want to add some punch to the party, try my pickle-infused vodka, or cucumber or jalapeño infused vodkas.
Or, feel free to omit the alcohol entirely.
Bloody Marys are traditionally garnished with a stick or two of celery. The story goes that in 1970 a bartender from Chicago’s famous Pump Room couldn’t find a straw for the drink and added a celery stick instead.
Now the celery stick is basically a required garnish for this cocktail.
The astringent and crunchy properties of the celery help cut through the thickness of the tomato juice. Not to mention it complements the other savory elements of the drink.
Dirty bloody marys have horseradish, as well as green olive brine.
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.
How to Create a Bloody Mary Bar
Some like ‘em mild, some want them over-the-top spiced, and everyone has their druthers.
Therein lies the reason to create a Build-Your-Own Bloody Mary Bar for a mix-and-match cocktail soirée that will leave them sipping for more.
Show off your garnishing ingenuity by putting your pickled veggies and extra bites center stage for your guests to pick and choose and create a loaded drink. Or a simple one if that’s the way they roll.
Veggie Garnishes
- Lemon wedge
- Lime wedge
- Celery stalk
- Cucumber slices
- Kosher pickle spears
- Cherry tomatoes
- Pickled green beans
- Pickled okra
- Pimento or cheese-stuffed green olives
- Pickled beets, cauliflower, or carrots
- Pepperocinis, peppadews, or other peppers
- Pickled jalapeños
- Large caper berries
- Marinated artichoke hearts
- Marinated pearl onions
- Baby corn
- Spicy dill pickles
Heidi’s Tip: Have skewers on hand that are long enough to fit the size of your trimmings for maximum load-ability. You don’t want your guests to feel shortchanged on the garnishes.
Protein Garnishes
- Bacon
- Oysters
- Cooked shrimp
- Beef jerky or pepperoni sticks
- Steak bits
- Hard-boiled eggs
- Cheese squares
Additional Seasonings
- Old Bay seasoning
- Garlic salt
- Garlic powder
- Celery salt
- Smoked paprika
- Lemon pepper
- Freshly ground black pepper
- Seasoned salts
Heidi’s Tip: Create different flavored salts to rim your glass by combining kosher salt with different chile powders or herbs. Pour salts on small plates that just fit the rim of your glass. To coat, pour a small amount of water on a small plate. Roll the rim of the glass in the water and then in the salt.
Add-In Flavorings and Sauces
- Tabasco sauce
- Chohlula
- Frank’s Red Hot sauce
- Tapatio sauce
- Louisiana hot sauce
- Sriracha
- Worcestershire sauce
- Steak sauce
- BBQ sauce
- Pickle juice
- Olive brine
What to Serve With a Bloody Mary
- The BEST Eggs Benedict
- Salmon Cream Cheese Bagels
- Ham and Cheese Breakfast Casserole
- Bagel and Lox
- Shakshuka
- Classic French Toast
- Breakfast Tacos
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The BEST Bloody Mary Recipe
Ingredients
Bloody Mary Mix
- 1 48-ounce can of tomato juice , or about 6 cups
- 3 tablespoons prepared creamy hot horseradish
- 3 tablespoons Worcestershire sauce
- 2 ¼ teaspoons celery salt
- 3 teaspoons garlic salt
- Tabasco sauce
- Freshly ground black pepper
- Pickle-infused vodka , or regular vodka if you prefer
Assembling the Drinks
- 1 tablespoon celery salt
- 1 tablespoon kosher salt
Instructions
Make the Bloody Mary Mix
- Mix the tomato juice, horseradish, worcestershire sauce, celery salt, garlic salt and black pepper in a large pitcher. Season with 10-15 shakes of Tabasco sauce, or to taste. Refrigerate until ready to serve.
Assemble the Cocktails
- 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.
Add Your Garnishes
- Garnish with limes, lemons, celery ribs, blue cheese stuffed olives, bacon strips, pepperocinis, cooked shrimp, hot sauce, pickles, pickled asparagus or green beans, pickled beets, chunks of cheese, and anything your heart desires. (See post above for tons of garnish ideas.)
Notes
Nutrition
More Cocktail Recipes to Get the Party Started
- How to Make the Perfect Mimosa
- Sparkling Elderflower Fizz Cocktail
- Classic Tequila Sunrise
- Champagne Mojitos
- Coconut Margarita
- Roasted Cherry Sangria
- Mango Margarita
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Miranda
We use this recipe for bloody Mary’s every New Year’s— we are heavy handed with the horseradish.Thanks for helping make our holiday traditions so delicious!
Glad you enjoy Miranda!
Milan
Thank you Heidi for great idea. Prepared as apetizer. Everybody loved it.
Hayley
We’re so glad these were a hit, Milan!
Amanda
Looks so delicious! Can anyone share what brand of horseradish they used? I’m not well versed in that ingredient :)
Amanda, I like to use jarred prepared horseradish for this but you could always use freshly grated if you like. There’s plenty of brands out there depending on where you live.
David Christman
Great recipe. Gives all the basics. Greatly appreciated. You must decide on your own Garnish. I guess Celery would be a good starting point.
Happy to hear you enjoyed!
John
Once more option for rim seasoning would be Tajin. mmmm
Rachel Talerico
I am going to try this weekend…
Bill
Looking forward to more recipes.