Easy Bloody Mary recipe
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- Dish type
- Vodka cocktails
- Bloody Mary
A straightforward recipe showing you the two basic ingredients in this classic cocktail. Adding a dash of Worcestershire or Tabasco sauce is up to you.
24 people made this
- 175ml tomato-vegetable juice, such as V8
- 80ml vodka
MethodPrep:2min ›Ready in:2min
- Place some ice cubes in a tall glass, pour in the vegetable juice and vodka. Stir to mix and serve.
Season to taste with salt, pepper, Worcestershire sauce, lemon and/or Tabasco.
Reviews & ratingsAverage global rating:(26)
Reviews in English (14)
by I'm nuts too...
Three stars because it did say "Basic", start from here & add, add, add! Use spicy V8, add Worcestershire & hot pepper sauces, celery salt, pepper, & garnishes as in green olives, cocktail onions and so on.....Spice it up baby!!-29 Sep 2002
Easy Bloody Mary Recipes
Whether you’re celebrating the Bloody Mary’s 100th birthday or simply the start of a weekend brunch, these versions of the classic cocktail are worthy of your next toast.
Using AMASS Botanic Vodka—which is distilled with organic chamomile flowers, lemon zest and marigold—this Bloody Mary is a bright addition to brunch.
• 2 oz. AMASS Botanic Vodka
• 3 oz. tomato juice
• 2 tsp. lemon juice
• 2 tsp. Worcestershire sauce
• 2 tsp. olive brine
• 1-2 tsp. horseradish (optional)
• 5 dashes of Tabasco (optional)
• Pinch of celery salt, garlic powder and black pepper
Garnish: Tabasco, carrot peel, banana pepper, cocktail onion, Castelvetrano olives and a celery stick with celery salt and Tajin. Rim a highball glass with Tabasco, celery salt and Tajin. Combine all ingredients but vodka in a mixing glass. Fill rimmed glass with ice, then add vodka and top with Bloody Mary mix. Stir and garnish.
This specialty cocktail from the Camelback Inn Resort & Spa in Arizona has a kick: It’s made with a locally produced horseradish vodka.
• 1.5 oz. Arcadia Horseradish Vodka
• Camelback Bloody Mix
• 1 lb. heirloom tomatoes
• 1.5 jalapeño peppers
• ⅛ cup sliced red onion
• ⅛ cup chopped red onion
• ⅛ cup chopped white onion
• 1 clove garlic
• 5 sprigs chopped cilantro
• Salt, black pepper and white pepper
Grill heirloom tomatoes and jalapeños. Sautée sliced red onion and garlic until soft. When cool, puree all four ingredients in a food processor. Add diced onions and cilantro. Mix equal parts of the tomato puree and Bloody Mary mix.
Rim a glass with lime, dip into Tajin and fill with ice. Add vodka and top with Camelback Bloody Mix. Stir and garnish with grilled heirloom tomato and jalapeño.
This Bloody Mary verges on a seafood cocktail and is best enjoyed poolside at the Grand Velas Riviera Maya resort in Playa del Carmen, Mexico.
Classic Bloody Mary
This might give Marg-a-Ree-tas a run for their money!
It's safe to say there's no other brunch cocktail quite like a Bloody Mary. The classic drink is a brunch staple, especially when it comes to all the garnishes you can include! Our recipe calls for chopped pickles, cherry tomatoes, and green olives, but the more ambitious brunchers can add the likes of bacon, grilled shrimp, or even hunks of cheese. If you care more about the flavor of the drink than the accompanying food, add more heat with an extra dash of hot sauce or Worcestershire sauce.
What was the original Bloody Mary?
Some say the classic Bloody Mary cocktail was first invented at a bar in Paris in the 1920s when the bartender began experimenting with new cocktails made from vodka. The drink was originally called by a few different names at first, but it soon became known as the &ldquoBloody Mary&rdquo in reference to England&rsquos Queen Mary I.
How do you make a Bloody Mary from scratch?
Even though a Bloody Mary is a classic cocktail, there tends to be a ton of variation when it comes to the drink. The key to making a good Bloody Mary from scratch is all in the mix: It&rsquos best to use a homemade mix (like this one) and doctor it up based on your preferences. Like it a bit spicier? Add more hot sauce. Run out of lemons? Use limes instead.
The steps for making a homemade Bloody Mary are easy: Simply combine all the ingredients in a tall glass, add ice and stir. And don&rsquot forget to garnish with toppings!
What alcohol is in a Bloody Mary?
Traditionally a Bloody Mary is made with vodka, but if you&rsquore not a fan of vodka, try gin or tequila in its place. You can also leave the alcohol out altogether for a Virgin Mary.
Even with extra stirring, I noticed that my horseradish didn't dissolve in the tomato juice as well as I'd hoped, so there were a few little clumps of it in the drink.
After just one sip of this cocktail, it was clear that the most noticeable flavor here was definitely celery. I tasted celery before I even tasted tomato.
There was a slight heat from the hot sauce but the drink wasn't too spicy. There were little strings of celery in it — likely because of how I had to shred the stalks. This isn't a great texture in anything really, but especially not in a drink.
Garten's Bloody Mary is a good option if you prefer a more subtle tomato flavor and love celery. As far as appearance, the celery garnish would make this drink look lovely on a brunch table.
- 3 cups tomato juice
- ¾ cup (6 ounces) vodka
- ⅓ cup fresh lemon juice
- 1 to 2 tablespoons prepared horseradish
- 2 teaspoons Worcestershire sauce
- 1 to 2 teaspoons hot sauce (such as Tabasco)
- ½ teaspoon celery salt
- 4 pepperoncini peppers plus 1 tablespoon of the brine
- ¼ teaspoon black pepper
- 4 stalks celery
In a large pitcher, combine the tomato juice, vodka, lemon juice, horseradish, Worcestershire, hot sauce, celery salt, pepperoncini brine, and black pepper. Serve over ice with the celery stalks and pepperoncini garnish.
Bloody Mary Rim Salt
In a small bowl, whisk together kosher salt, celery salt, cumin, granulated garlic, smoked paprika, black pepper, mustard powder, and powdered ginger. Store in a jar or container with a tight lid.
To rim your glass when making bloody marys, place rim salt on a small plate. Rub the cut edge of a lemon wedge around the rim of a glass to moisten. Dip rim into the salt. Fill glass with your favorite bloody mary. Enjoy!
A bloody mary, properly loaded with all good things pickled, spiced, crunchy, and irresistibly munchy, is more than just a drink to me. It&rsquos a work of art. And because I don&rsquot indulge in one very often, I consider this mini-meal-in-a-glass a special treat that deserves my full attention.
There are a zillion ways to personalize a bloody mary (check out Heather&rsquos beeeautiful Chipotle Bloody Marys), from the tomato-based mix to the cornucopia of garnishes (my Pickled Peppered Asparagus is a must around here).
But I&rsquom here to talk about the rim. Because I believe that every blood mary deserves that extra layer of flavor and pretty texture. And because I&rsquom a sucker for details, which is both a blessing and a curse. I&rsquom pretty sure, though, that once you&rsquove enjoyed this famous brunch cocktail with Bloody Mary Rim Salt, you&rsquoll agree that little details can definitely be worth pursuing.
A bloody mary rim salt mixture starts with a good amount of coarse salt. And from there, the options are almost endless. The combination I&rsquom sharing here offers great flavor, texture, and color, a great all-around tasty crowd pleaser.
Besides the coarse salt in this mix, you&rsquoll find:
- celery salt
- granulated garlic
- smoked paprika
- black pepper
- dry mustard powder
- dry powdered ginger
The first five ingredients in this list are non-negotiable for me in rim salt. I don&rsquot use celery salt very often, but it&rsquos a must in this recipe. Cumin and black pepper are my top-used spices. Garlic is totally necessary. And smoked paprika is just plain awesome. I added a bit of mustard powder and powdered ginger to give the mix some depth and a hint of &ldquowhat is that lovely flavor?&rdquo.
I&rsquove listed exact quantities for each spice in my recipe, but please know that I will not be one bit offended if you make adaptations. You SHOULD, in fact. Personalize the rim salt to a mixture that is all about you and your utmost enjoyment.
I have a friend who likes to add a hint of wasabi powder to the rim salt. Which makes total sense, given a hot and spicy bloody mary usually has some fresh horseradish grated into it. And when she&rsquos feeling rebellious, she&rsquoll even add some pulverized Thai dried shrimp. I think I need to go to her home for brunch one day!
Another friend simply mixes coarse salt with Old Bay Seasoning for her bloody mary rim salt, a super quick and easy way to elevate her bloody mary.
Here are some other spices that would be great to play around with:
- chipotle powder
- cayenne pepper
- ancho chili powder
- sweet paprika
- lemon pepper
- any variety of smoked salts
Even a touch of dried ground herbs would be lovely. Think sweet basil, Thai basil, dill, rosemary, and thyme.
If you have a favorite ingredient to add to bloody mary rim salt, I want to hear from you!
Easy Bloody Mary Mix
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This Bloody Mary mix sticks to the basics: tomato juice, horseradish, hot sauce, celery salt, and Worcestershire sauce. It makes a balanced drink with citrusy brightness and a little heat. If you’re the type who treats your Mary as a pre-brunch snack, load up on garnishes like olives, pickles, celery, or pickled prawns. It’s best to make the mix the night before you want to serve it so the flavors can meld, then just add vodka and serve.
Classic Bloody Mary
Combine tomato juice, vodka, Worcestershire sauce, lime juice, and TABASCO ® Sauce in a 2-quart pitcher stir well. Serve over ice. Garnish with lime or celery.
You may also like:
Pickled Bloody Mary
Spicy Bloody Mary Beers
Smoky Bourbon Bloody Mary
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Your Kitchen Just Got Spicier!
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Where did the term ‘Bloody Mary’ come from?
No one is 100% sure how this cocktail got her name, but the speculations are amusing to note!
The obvious answer is Queen Mary Tudor I of England, known for her bloody reign vs. the Protestants in the 16th century. But what would an English queen have to do with a vodka drink?
The more likely story involves 1920s American bartender Fernand Petiot. He created the drink at Harry’s New York Bar in Paris, mixing up equal parts of tomato juice and vodka. A patron suggested the name based on a girl named Mary at the Bucket of Blood Club in Chicago, of which the drink reminded him.
In the s, Petiot brought the recipe with him to New York, where the reception was met with negativity. Customers asked him to spice up the drink a bit, so he experimented by adding black pepper, cayenne, Worcestershire, lemon and a generous splash of Tabasco sauce.
Thus was born what we now know as a Bloody Mary.
Bloody Mary Mix
In a bowl or pitcher combine tomato juice and all remaining ingredients except for the vodka. Stir until the seasonings are evenly mixed
When ready to enjoy, fill glasses with ice and add vodka (1-1.5oz per glass)
Pour bloody mary mix into the glass and stir the bloody mary mix and vodka together
Garnish with your sausage, pepper, and onion sandwich
Sausage, Peppers, and Onions
Fire up your gas or charcoal grill
Heat sauté pan on the stove and add olive oil. While the pan is heating thinly slice your onions and peppers. Add the veggies, salt, pepper, and garlic to pan cook until brown - OR - Combine sliced onions and peppers, salt, pepper, and olive oil in a foil pouch and place on the grill and cook until peppers are soft
Add your sausages to the grill, browning each side. On a charcoal grill about 7 minutes on each side. If using a gas grill keep the heat on low so as not to burn the sausages too quickly
When you flip the sausages the first time put your buns on the grill to heat and char them to your desired level
Remove everything from the grill. Place the sausages in the bun, top with the onions and peppers, and put the desired amount of Silver Spring Beer & Brat mustard on top
For more tasty bloody mary recipes using Silver Spring Horseradish and related products, click here.
*sip and enjoy and please drink responsibly
While this post is sponsored by Silver Spring, all opinions and the recipe are my own.