Bloody Mary Recipe
Bloody Mary Recipe photo by Taste of Home
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Bloody Mary Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 1 servings


  • 1/4 teaspoon plus 1/8 teaspoon celery salt, divided
  • 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 pepper
  • 1/8 teaspoon hot pepper sauce
  • Celery rib, pickle spear, green and ripe olives, cucumber slice and/or cocktail shrimp


  1. Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt mixture from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass.
  2. Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. 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.
Originally published as Bloody Mary in The Taste of Home Cookbook 2007

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oklahomachess User ID: 5336706 152469
Reviewed Jan. 2, 2014


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