Bloody Mary Recipe

Bloody Mary Recipe photo by Taste of Home

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Horseradish makes this Bloody Mary special. Without the horseradish, you'll have a more traditional drink, and without the alcohol, you'll have a Virgin Mary. Serve with a stalk of celery, dill pickle spear or even green olives.—Taste of Home Test Kitchen

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Bloody Mary Recipe

Prep/Total Time: 10 min.

Yield: 1 Servings

10 10

Ingredients

1-1/2 to 2 cups ice cubes, divided
2 ounces vodka
1 cup tomato juice, chilled
1 tablespoon lemon juice
1-1/2 teaspoons lime juice
3/4 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish, optional
1/8 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
GARNISHES:
Celery rib, pickle spear, green and ripe olives, cucumber slice and/or cocktail shrimp

Directions

Fill a shaker three-fourths full with ice. Place remaining ice in a highball glass; set aside.
Add the vodka, juices, Worcestershire sauce, horseradish if desired, celery salt, pepper and pepper sauce to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass. Garnish as desired. Yield: 1 serving.

Editor's Note: To make a batch of Bloody Marys (4 servings), place 1 cup ice in a 2-qt. pitcher. Add 1 cup vodka, 4 cups tomato juice, 1/4 cup lemon juice, 2 tablespoons lime juice, 1 tablespoon Worcestershire sauce, 2 teaspoons prepared horseradish if desired, 1/2 teaspoon celery salt, 1/2 teaspoon pepper and 1/2 teaspoon hot pepper sauce; stir to combine. Serve over ice.

Nutritional Facts 1-1/2 cups equals 181 calories, trace fat (trace saturated fat), 0 cholesterol, 1,120 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Bloody Mary in The Taste of Home Cookbook