Best Bloody Mary

Ever the popular brunch cocktail, a good homemade Bloody Mary recipe is a must-have, whether you’re drinking them on Sunday mornings, as a hangover cure, or on airplanes (it’s a thing—check the study!). If you've only had the cocktail from a store-bought mix, then you're in for a treat: It's not only easy to make an excellent Bloody Mary at home, but once you’ve got the basics down, you can make this classic cocktail completely your own. Read on for all my top tips on how to do it.

What Is A Bloody Mary?

A Bloody Mary is a cocktail made up of tomato juice, vodka, and a variety of flavor bombs like horseradish and Worcestershire. If you’ve never had one, the combo might sound…interesting, but trust me—the result is a super-savory drink that stands out among the sweeter brunch options (hello, mimosas). I kept mine relatively simple, with a little added heat from hot sauce and black pepper. I think it’s perfect as is, but it’s also a great template for customization, from the alcohol to the garnishes.

How To Make A Bloody Mary

INGREDIENTS

• Bloody Mary Salt: Though kosher salt is a more-than-viable alternative, I love to use Bloody Mary salt for rimming the glass. This spice mix, which typically includes salt, celery salt, paprika, cayenne, black pepper, onion and/or garlic powder, and dried herbs, basically distills all the cocktail’s spicy, salty, and savory elements into one flavor-packed powder.
• Tomato Juice: The base ingredient of our cocktail. Many tomato juices come pre-spiced and sweetened with corn syrup, which is certainly convenient, but I prefer the control a pure tomato juice, seasoned with nothing more than salt, allows me.
• Vodka: Vodka is the ideal neutral canvas for all the bold flavors in the mix.
• Lemon Juice: Provides a bright, zesty top note.
• Horseradish: Lends a sharp, sinus-clearing punch (think wasabi) that really wakes up the taste buds.
• Worcestershire Sauce: Rounds out the cocktail with deep umami flavor.
• Celery Salt: Offers a subtle earthy quality that links up nicely with the celery garnish.
• Hot Sauce: Yes, we need another source of spice! This one contributes lingering heat along with rich, complex flavor, often with a bit of smokiness.
• Celery Stalks & Olives: So long as you garnish your Bloody Mary with something crunchy and something briny, you can’t go wrong. Celery and olives are the classic pair, but let your imagination run wild.

STEP-BY-STEP INSTRUCTIONS

Start by coating the rim of a Collins glass with Bloody Mary salt or kosher salt. If you don’t have a Collins glass, any tall glass that holds 10 to 14 oz. liquid will do. To create the salt rim, pour enough Bloody Mary salt onto a shallow small plate to form an even bed. Rub a lemon wedge around the rim of the glass to moisten it, then dip the rim in the salt to coat. Set the glass aside while you mix your drink.

Now for the cocktail. Combine the tomato juice, vodka, lemon juice, horseradish, Worcestershire, celery salt, pepper, hot sauce, and kosher salt in a shaker. Fill the shaker with ice, cover, and shake vigorously until outside of shaker is very cold and frosty; about 20 seconds should be enough.

Pour the cocktail into the prepared glass and garnish with celery, olives, and a lemon wedge; you’ll get the nicest presentation by threading a lemon wedge and a couple of pitted olives onto a cocktail skewer.

Full list of ingredients and directions can be found in the recipe below.

Bloody Mary Variations

While I love this classic version, there are countless ways to experiment with this brunch cocktail. Our Flamin' Hot Bloody Mary, dill pickle Bloody Mary, taco Bloody Mary, and Bloody Mary margaritas are great places to start. You could also try swapping out the vodka for alternative alcohols like tequila (a Bloody Maria), beer (a Michelada), or gin (Britain’s Red Snapper) or go alcohol-free (a Virgin Mary). Whatever you choose, have fun with it!

Recipe Tips

• What is the best alcohol for a Bloody Mary? Bloody Marys are traditionally made with vodka, and thanks to all the strong flavors in play, there’s no need to go for top-shelf. Basic, unflavored vodka brand is standard, but if you want to add some punch to your party, try a pickle-, cucumber-, or jalapeño-infused vodka. Use your go-to bottle, or checkout our list of favorite vodka brands for inspo.
• How should I garnish my Bloody Mary? The garnishes are one of the best parts of this drink, and the possibilities are truly endless. The classic move is to garnish with a celery spear and a few green olives, but don’t stop there. If you’re entertaining a crowd, I suggest setting up a Bloody Mary toppings bar, so your guests can choose their own perfect add-ons. I lay out an array of pickled things, such as dill pickles, cornichons, pickled carrots, and cocktail onions, as well as a variety of black and green olives. (Olives stuffed with pimiento, blue cheese, almonds, or garlic make a great addition as well.) And don’t forget to set out plenty of lemon or lime wedges and sprigs of fresh dill, parsley, or basil.

Make Ahead

You can make the Bloody Mary mix (without the vodka) up to 1 week ahead. Cover and store in the refrigerator. When ready to serve, shake with ice and vodka.