Recipe courtesy of Amy Thielen

Bloody Mary with Pickle Juice and Horseradish Ice Cubes

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  • Level: Easy
  • Total: 4 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: One 8-ounce cocktail


Bloody Mary:

For Serving:

Celery Salt:

Horseradish Ice Cubes:


  1. Rub the edge of a pint glass with the cut side of the lime half and upturn the glass into a saucer of celery salt to create a salt rim.
  2. Add the tomato juice, pickle juice, vodka, lime juice, horseradish, hot sauce and a good pinch of celery salt to the pint glass. Stir to combine. Fill the glass with Horseradish Ice Cubes.
  3. With a short skewer, impale the top of the pickle spear, the beef stick and the cheddar cube, and set the skewer across the glass so that the pickle and beef stick are submerged in the drink and the cheddar hangs over the surface of the drink. Serve immediately.

Celery Salt:

  1. Mix the celery seeds, salt and black pepper together in a small bowl.

Horseradish Ice Cubes:

  1. Whisk together the milk, horseradish, sugar and salt. Pour into an ice cube tray and freeze until solid, 4 hours to overnight.

Cook’s Note

In place of the pickle juice, you can use the juice from pickled dilly beans, garlic, or any other kind of pickled vegetable.