Classic Bloody Mary Recipe + 5 Variations Worth Trying
ONE ICONIC BRUNCH COCKTAIL AND THE SPIRITED RELATIVES WORTH TRYING
STORY BY BAILEY GILLIAM
Few cocktails invite creativity like the Bloody Mary. Since its debut nearly a century ago, the savory mix of tomato juice, vodka and bold seasonings has become a brunch classic. In the Lowcountry it’s sometimes finished with a perfectly cooked local shrimp perched on the rim, a garnish that celebrates one of our favorite coastal ingredients.
Classic Bloody Mary Recipe
Ingredients
- Coarse kosher salt for rim
- 1 lemon wedge
- Ice
- 4 ounces tomato juice
- 2 ounces vodka
- 2 teaspoons fresh lemon juice
- 2 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon hot sauce
- 1/4 teaspoon kosher salt
- 1 celery stalk for garnish
- 1 cocktail pick threaded with 1 gherkin 2 green olives and 1 cherry tomato
- 1 seasoned cooked cocktail shrimp dusted with Old Bay or ground black pepper
Instructions
- Pour Bloody Mary salt onto a shallow plate. Rub the rim of a rocks glass with the lemon wedge, then dip it into the salt to coat. Fill the glass with fresh ice.
- Fill a cocktail shaker with ice. Add the tomato juice, vodka, lemon juice, horseradish, Worcestershire sauce, celery salt, black pepper, hot sauce and kosher salt. Shake vigorously until well chilled, about 20 seconds.
- Pour into the prepared glass. Garnish with the celery stalk, the cocktail pick holding the gherkin, olives and cherry tomato and the seasoned cocktail shrimp hooked over the rim of the glass.
5 Bloody Mary Variations to Try
Bloody Maria
Bloody Maria: Tequila replaces vodka for an earthy, slightly smoky flavor. Often finished with a Tajín-rimmed glass and a lime wedge.
Red Snapper
Red Snapper: Gin brings bright botanical notes that complement the savory base. Many cocktail historians believe this was the original Bloody Mary.
Bloody Caesar
Bloody Caesar: Canada’s signature cocktail swaps tomato juice for Clamato, adding a subtle briny flavor that pairs especially well with shrimp, oysters and pickled green beans.
Bloody Bull
Bloody Bull: Beef consommé joins tomato juice for a richer, heartier cocktail that’s often seasoned with extra black pepper and Worcestershire.
Michelada
Michelada: A crisp Mexican lager replaces spirits, while lime juice, hot sauce and Worcestershire create a refreshing, spicy beer cocktail served in a salt- or Tajín-rimmed glass.
