Classic Bloody Mary Cocktail with Homemade Mix and Garnish
Marie Powell
Bloody Mary
Zesty Bloody Mary with homemade mix and bold garnish—ideal for brunch or weekend sipping.
Nutrition (per serving)
I love a Bloody Mary because it’s more than a drink — it’s a savory, spicy ritual that wakes up your taste buds. This version uses a simple homemade mix (tomato juice brightened with lemon, Worcestershire, horseradish and hot sauce) so each glass tastes freshly balanced and punchy.
Build the drink to your heat tolerance, rim the glass with celery salt, and pile on bold garnishes — celery, pickle spears, olives and a lemon wedge make every sip fun to eat as well as drink. It’s a perfect brunch showstopper or a boozy pick-me-up any time.
Ingredients
- Vodka:4 oz
- Tomato juice:8 oz
- Fresh lemon juice:2 tbsp
- Prepared horseradish:1 tbsp
- Worcestershire sauce:2 tsp
- Hot sauce (Tabasco or similar):1 tsp
- Celery salt (for mix):1 tsp
- Celery salt (for rim):1 tsp
- Freshly ground black pepper:1/2 tsp
- Smoked paprika:1/4 tsp
- Ice cubes:6 pieces
- Celery stalks:2 pieces
- Lemon wedges:2 pieces
- Dill pickle spears:2 pieces
- Pitted green olives:4 pieces
Instructions
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Prep the glasses by running a lemon wedge around each rim, then dip rims into the celery salt to coat. Set aside.
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In a small pitcher or mixing glass, combine tomato juice, fresh lemon juice, horseradish, Worcestershire sauce, hot sauce, 1 tsp celery salt, black pepper and smoked paprika. Stir or whisk until smooth and taste to adjust seasoning.
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Fill two highball glasses with ice. Divide vodka between the glasses (2 oz each) and pour the homemade Bloody Mary mix over the top, leaving room to garnish.
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Give each glass a gentle stir to marry the vodka and mix. Top with an extra grind of black pepper if desired.
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Garnish each drink with a celery stalk, a lemon wedge, a pickle spear and skewered olives. Serve immediately and encourage guests to customize with extra hot sauce or Worcestershire.
Tips & Notes
- Make the mix ahead and refrigerate for up to 48 hours — stir well before using.
- Adjust the horseradish and hot sauce to your spice level; start low and add more to taste.
- For a smokier note, swap regular paprika for a bit more smoked paprika or use a celery salt with smoked salt.
