Bloody Mary

This is a cocktail that was meant for breakfast...and hangovers. Rather than pile garnishes into the glass, this Bloody Mary lets the tomato juice, mixed with lots of great ingredients, speak for itself. Make it a day in advance so the ingredients can all come together. The next day, just pour, add a simple garnish, and serve.
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  • Level: Easy
  • Total: 7 min
  • Active: 7 min
  • Yield: 7 servings
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32 ounces tomato juice

2 ounces lime, juice, strained

2 ounces lemon, juice, strained

2 ounces Lea & Perrins Worcestershire sauce

2 teaspoons Cholula hot sauce

4 teaspoons pickled horseradish

1 tablespoon celery salt

1 tablespoon black pepper

1 teaspoon salt

1/2 teaspoon sweet paprika

1/2 teaspoon smoked paprika

14 ounces vodka

Celery stalks, sliced in half vertically, to garnish


  1. Chill cocktail glasses. Add all ingredients into a pitcher in the order listed above (vodka last). Fill one half of a cocktail shaker with ice and tomato juice mixture. "Roll" the ice and juice, pouring from one cocktail shaker to the other to chill and aerate, then strain into a chilled glass filled with ice. Garnish each glass with a celery stalk.