Bloody Mary Recipe

Rim the glass

Run the lemon wedge around the rim of a tall Collins or pint glass. Dip the rim into coarse salt or celery salt to coat evenly. Set the glass aside.

Add ice: Fill the rimmed glass with ice cubes and set aside while you mix the cocktail.

Combine ingredients: In a cocktail shaker or mixing glass, add the vodka, tomato juice, fresh lemon juice, Worcestershire sauce, prepared horseradish, olive brine (or pickle juice), hot sauce, celery salt, and 3 turns of freshly ground black pepper.

Shake or roll: If you prefer a slightly aerated, frothier Bloody Mary, add a few ice cubes to the shaker and shake gently for 8–10 seconds. For a less diluted, clearer drink, stir the mixture with ice in a mixing glass for 10–15 seconds (use a bar spoon) to chill and dilute slightly.

Taste and adjust: Strain a small taste (or pour a tiny amount into a separate glass). Adjust seasoning to taste—add more hot sauce for heat, more Worcestershire for umami, more horseradish for bite, or a pinch more celery salt. Add up to 0.25 oz extra lemon juice if you want brighter acidity.

Finish: If you used a shaker, strain the mixture into the prepared ice-filled glass. If you stirred, simply pour the mixed cocktail over the ice in the prepared glass.

Add final pepper: Grind the remaining 1 turn of black pepper over the top of the drink.

Garnish: Skewer the cocktail olives (and optional pickle spear) on a pick and rest on the rim or drop into the glass. Add the celery stalk and a lemon wedge to the glass.

Serve: Present with a straw and a small bar spoon if desired. Recommend stirring briefly before each sip to re-incorporate settled spices.