Bloody Mary Recipe

Prepare glass

Chill a highball or Collins glass by filling it with ice water for 1–2 minutes, then discard the water. Rim the glass lightly with lemon wedge and dip rim into celery salt (optional).

Fill a cocktail shaker or mixing glass halfway with fresh ice (about 1 cup).

Add chilled sake (4 oz), Lovejoy Bloody Mix (2 oz), fresh lemon juice (0.5 oz), prepared horseradish (0.5 tsp), 2 dashes Worcestershire sauce, and 2 dashes hot sauce into the shaker.

Season with a few grinds of fresh black pepper and a light sprinkle of celery salt to taste.

Stir the mixture gently for 15–20 seconds with a bar spoon (do not vigorously shake — sake is delicate and the mix contains tomato body you want integrated without over-aeration). Stirring chills and dilutes slightly for balance.

Fill the chilled serving glass with fresh ice. Strain the mixed Bloody Mary-sake blend into the glass over the ice.

Skewer two pitted green olives on a cocktail pick and rest across the rim or drop into the drink.

Add a lemon wedge on the rim and optionally a celery stalk for stirring. Taste and adjust heat/salt with additional hot sauce, Worcestershire, or celery salt if needed.

Serve immediately while chilled.