By Rosie Schaap
- Total Time
- 10 minutes, plus chilling
- Rating
- 5(296)
- Notes
- Read community notes
My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’
Featured in: Don’t Get Too Cute With Your Bloody Mary
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Ingredients
Yield:1 drink
- Lemon wedge
- Lime wedge
- 4oz. tomato juice
- 2dashes Tabasco
- 2dashes Worcestershire sauce
- Pinch of sea salt
- Pinch of celery salt
- Pinch of coarsely ground pepper (pepper too finely ground will bring more heat and less flavor)
- ¼teaspoon peeled and freshly shredded horseradish (avoid using prepared horseradish from a jar)
- 2oz. vodka (not flavored)
- Slice of seedless cucumber
- Pitted green olive
- Lemon wedge
- Black pepper
Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
162 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Squeeze lemon and lime wedges into a shaker. Add all other ingredients except vodka, and stir. Taste the mix, and adjust the seasoning if needed. Put the mix in the fridge, and let it sit overnight.
Step
2
Pour vodka into the shaker. Add ice cubes, and shake.
Step
3
Fill an 8-ounce glass about halfway with ice, and strain the shaker contents over it.
Step
4
For garnish, I prefer a slice of seedless cucumber, also known as a hothouse or English cucumber, rather than celery. (This isn’t a deal breaker, though.) Cut a ½-inch-thick slice of cucumber on the bias. Cut a slit in the slice, and place on the rim of the glass. Spear the pitted green olive with a toothpick, and stick it through the rind of the lemon wedge. Place the wedge on the rim of the glass. Crack a little freshly ground pepper on top.
Ratings
5
out of 5
296
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Cooking Notes
Kay Johnson
I like to start with V8 juice -- more veggie flavor. Use original or lows idiom as you choose. I don't always have Tabasco sauce so use Old Bay seasoning, a trick learned at Maryland crab houses.
Jennifer Woodward
Use Clamato juice instead of tomato and make a Caesar. I like spicy pickled beans as a garnish and then I use a little of the pickle juice too
Lorraine
The more Bloody Mary's you have the less you will worry about quantifying a pinch! Cheers!
D
Good starting point recipe for sure. Definitely needs Old Bay—you just can’t make a proper Bloody Mary without Old Bay!
Just Here for News (and Arts, and Food)
Amen! To me any Bloody Mary made with horseradish tastes like a liquid version of shrimp co*cktail sauce. But I totally agree with keep it simple. Also, don't overdo the Vodka. I got my recipe years ago from a hotel bartender in Florida who had won the Ft. Lauderdale annual Bloody Mary competition the previous year. No horseradish, just Tabasco, Worcestershire, and Old Bay. (And the other stuff mentioned, which is all good advice IMO.)
Dan Findlay
I like to use low-sodium juice in my Bloody Marys which allows for heavier pinches and dashes of the seasonings; my way of balancing the many ingredients. I enjoy making showy garnishes for guests but enjoy a simple garnish myself - a lemon wedge or a pickled peperoncino.
Lucas Eller
Delicious!
What's a pinch? 1/8th of a teaspoon, as I like to have it clear in my measurements. Celery salt is indispensable in this experience.
judith
i prefer clamato or v8, a definite yes on the celery salt-worcestershire-tabasco-black pepper, lemon, a slice of cucumber, lemon wedge, and a big shrimp.
leebrownIU
Celery salt is vital.
andythebeagle
A Bloody Mary is one of my most favorite co*cktails. I make them with V8 Juice. A touch of lime, a taste of Worcestershire, and a dash of hot sauce, ( I like Crystal) a touch of black pepper, and a touch of garlic salt. I sometimes use a mixed chili powder made for suchi. I make them by the pitcher. Then, I live in a state of euphoria.Plan on making a very large volume. Consider using a 750ml bottle of Good Vodka, and a couple 64oz jugs of V8.
patti@vallaire.com
This is a good Bloody Mary. In Louisiana we like to garnish with pickled okra.
Cherie
Use Clamato juice. The result is fantastic
Paul
I use Aalborg akvavit and call it a Danish Mary.
Uncomplicated and crowd pleaser
Perfect drink for a brunch. I left out celery seed because I didn’t have it. Didn’t miss it.
Veejayne
I know the recipe says not to use flavored vodka, but use cucumber vodka, you'll thank me. Also a good dash of Old Bay. Appetizer in a glass.
Debe
Just as a note: I've used fresh grated horseradish before and it most definitely has a chewy texture that is not pleasant in a co*cktail imho.
Rebecca
I like to make my own tomato juice, which pretty much limits this to a growing-season drink in our household. Part of the reason is that I'm a purist and try to avoid "prepared" foods by making by own, but the primary reason is that even commercial juices claiming to be low sodium are inevitably too high in sodium. Plus the flavor of fresh tomato juice is simply unbeatable.
Joe A.
Add a couple good shakes of a quality Spanish smoked paprika to put this Bloody over the top (I use the El Rey brand, the hot, not the sweet one). Otherwise this is pretty much the same recipe I use.
LizzieMac
I like a little splash of zesty dill pickle juice in my Bloody Mary. And pickled beans. YES!
Nancy
Made as directed except used V8 and jarred horseradish. Also great without the vodka. Will definitely make this often.
Roni Jordan
Pretty much how I’ve done Bloody Mary’s for the past 40 years, but better with vegetable juice vs straight tomato. V-8 is good, TJ’s Garden Patch is better (private labeled version of Knudsen’s Very Veggie). Years ago there was a great spot in Boston called Gatsby’s. Their Bloody Mary’s were to die for. Secret was a splash of OJ. I’ve tried that and it really works. Also, to really elevate the experience, try using Tequila in lieu of vodka. Sublime.
acj5e
Has anyone successfully scaled this up for a pitcher? Trying to figure out the right adjustments for wedges, pinches, etc
Don't use salt. Use less oil. Pearled farro cooks faster than other. > Trader Joe's 10 min. Farro, 1 cup apple cider, 1 cup water, simmer for 15 mins. Can use other veggies, e.g, sweet pots instead of tomatoes
I use Spicy V8 as a base.
Ron
What are you talking about. There is no oil in this recipe. And pearled farro? Huh?
andythebeagle
A Bloody Mary is one of my most favorite co*cktails. I make them with V8 Juice. A touch of lime, a taste of Worcestershire, and a dash of hot sauce, ( I like Crystal) a touch of black pepper, and a touch of garlic salt. I sometimes use a mixed chili powder made for suchi. I make them by the pitcher. Then, I live in a state of euphoria.Plan on making a very large volume. Consider using a 750ml bottle of Good Vodka, and a couple 64oz jugs of V8.
Paul
I use Aalborg akvavit and call it a Danish Mary.
Jane
What a GREAT idea!!
D
Good starting point recipe for sure. Definitely needs Old Bay—you just can’t make a proper Bloody Mary without Old Bay!
Just Here for News (and Arts, and Food)
Amen! To me any Bloody Mary made with horseradish tastes like a liquid version of shrimp co*cktail sauce. But I totally agree with keep it simple. Also, don't overdo the Vodka. I got my recipe years ago from a hotel bartender in Florida who had won the Ft. Lauderdale annual Bloody Mary competition the previous year. No horseradish, just Tabasco, Worcestershire, and Old Bay. (And the other stuff mentioned, which is all good advice IMO.)
Uncomplicated and crowd pleaser
Perfect drink for a brunch. I left out celery seed because I didn’t have it. Didn’t miss it.
leebrownIU
Celery salt is vital.
Jennifer Woodward
Use Clamato juice instead of tomato and make a Caesar. I like spicy pickled beans as a garnish and then I use a little of the pickle juice too
Lucas Eller
Delicious!
What's a pinch? 1/8th of a teaspoon, as I like to have it clear in my measurements. Celery salt is indispensable in this experience.
Lorraine
The more Bloody Mary's you have the less you will worry about quantifying a pinch! Cheers!
Denny
I'll skip cooking with Lucas. I'm afarid he'll spend more time measuring than cooking.
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