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Bloody Mary

 Bloody Mary
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
1 ServingsPrep/Total Time: 10 min.


  • 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
  • Celery rib, pickle spear, green and ripe olives, cucumber slice and/or cocktail shrimp


  • 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

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Bloody Mary (continued)

Editor's Note: 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.