More Brunch Cocktails
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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.
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.
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.
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!
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.
Bloody Mary salt or kosher salt, for glass
lemon wedges, divided
tomato juice
vodka
fresh lemon juice
horseradish
Worcestershire sauce
celery salt
freshly ground black pepper
hot sauce
kosher salt
Celery stalks and olives, for serving
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