Bloody Mary Bar

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 10 to 12 servings
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Bloody Mary Base:

2 cups tomato juice

2 cups clam and tomato juice, such as Clamato

1/4 cup lemon juice 

1 heaping tablespoon drained prepared horseradish

6 to 8 dashes Worcestershire sauce 

4 to 6 dashes hot sauce, or to taste

Bloody Mary Bar:

5 pounds ice

1 liter vodka 

Prepared horseradish 

Worcestershire sauce 

Hot sauce 

12 cold beers 

3 cups mixed pickled vegetables (string beans, okra, jalapenos, carrots) 

12 strips crisp cooked bacon 

12 strips beef jerky 

2 cups pitted olives 

5 lemons, cut into wedges 

5 limes, cut into wedges 

12 sprigs fresh rosemary 

12 celery stalks with tops 

Seafood seasoning, such as Old Bay


Special equipment:
stirring sticks, straws and toothpicks
  1. For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
  2. For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes.

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Stuffed Bloody Mary