Classic Bloody Mary Recipe

Prepare mixing glass

Fill a cocktail shaker or mixing glass with 1 cup of ice to chill the drink and dilute slightly while stirring/shaking.

Combine ingredients

Add 2 oz Tito's Vodka, 4 oz house-made Bloody Mary mix, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes hot sauce, 1 tsp freshly ground black pepper, and 0.5 tsp celery salt into the mixing glass over ice.

Mix

Stir vigorously for 15–20 seconds (for a smoother, less aerated drink) or roll between two shakers briefly. If you prefer a more aerated top, give 2–3 gentle shakes. This chills and integrates flavors while allowing slight dilution.

Prepare serving glass

Run the lemon wedge around the rim of a highball or pint glass. Dip the rim into a shallow plate containing coarse salt mixed with 0.25 tsp smoked paprika (optional) to coat the rim lightly.

Strain and serve

Fill the rimmed glass with fresh ice. Strain the mixed Bloody Mary into the prepared glass over the ice, leaving room at the top for garnishes (about 1/2 inch).

Assemble skewer

Thread the garnish items onto a cocktail pick in this order (or adjust for appearance): one cucumber slice (folded if large), 2 olives, the halved Fresno chili (seeded if you want less heat), the gherkin, and the carrot stick. Leave the lemon wedge to be placed on the rim or floated.

Finish presentation

Place the assembled skewer across the top of the glass or stand it upright in the drink. Add the lemon wedge to the rim or drop it gently into the cocktail. Optionally grind an extra pinch of black pepper over the top and add one light dash of hot sauce for visual appeal.

Serve

Serve immediately with a straw and a small napkin. Recommend the guest squeeze the lemon wedge into the cocktail before sipping for bright acidity.