Virgin Bloody Mary

Sonja Overhiser

This virgin Bloody Mary is savory, spicy, and salty enough that nobody misses the vodka. Batch it ahead and garnish it big for the best mocktail yet!

Ingredients 11

2 cups tomato juice, chilled
¼ cup fresh lemon juice
2 teaspoons Worcestershire sauce (vegan as desired)
2 teaspoons prepared horseradish
2 teaspoons olive juice / brine (optional)*
½ teaspoon Tabasco hot sauce
½ teaspoon celery salt
⅛ teaspoon black pepper
Ice, for serving (try clear ice !)
For the rim: Old Bay seasoning ( purchased or homemade ) and kosher salt
For the garnish: celery, lemon wedge, olive, cocktail onion (use cocktail picks if desired)

01
If time allows, chill the tomato juice. Shake the tomato juice before pouring.
02
In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, olive juice, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
03
Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
04
To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
05
To each glass, add ½ cup of virgin Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.

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