Bloody Mary Recipe

Prepare rim

Pour the Tajin into a shallow dish. If using, mix Tajin with the coarse salt. Run the lime wedge around the rim of a highball or pint glass to moisten it. Dip the rim into the Tajin, turning to coat evenly. Set the glass aside.

Place a celery stalk inside the prepared glass to serve as a garnish/stirrer (reserve extra celery for garnish if using).

Build the drink

Fill a cocktail shaker or mixing glass halfway with ice cubes (about 1 cup). Add vodka, The Real Dill Bloody Mary Mix, fresh lemon juice, fresh lime juice, Worcestershire sauce, prepared horseradish, and hot sauce.

Season

Add a pinch of celery salt and grind the black pepper over the mixture (about 4 turns). This layers savory and peppery notes into the cocktail.

Mix

Secure the shaker lid and roll or shake gently for 10–12 seconds to chill and lightly aerate the mix (if you prefer a less foamy, more textured drink, stir with a long bar spoon for 20 seconds instead).

Assemble

Fill the Tajin-rimmed glass with fresh ice if needed. Strain the mixed cocktail into the glass over the ice, leaving room at the top for garnishes (about 1/2 inch).

Garnish with the reserved celery stalk and a lime wedge on the rim. Add any optional garnishes you like—pickle spear, green olives on a pick, lemon wheel, or cocktail shrimp—arranged on top or alongside the celery.

Taste and adjust: if you want more heat, add an extra dash of hot sauce; for more brine, add a splash of pickle juice or olive brine. Serve immediately.