Classic Bloody Mary

Sonja Overhiser

Here’s how to make a Bloody Mary! This recipe makes a punchy homemade mix that’s loads better than store-bought.

Ingredients 11

2 cups tomato juice, chilled
¼ cup fresh lemon juice
2 teaspoons Worcestershire sauce (vegan as desired)
2 teaspoons prepared horseradish
½ teaspoon Tabasco hot sauce
½ teaspoon celery salt
⅛ teaspoon black pepper
1 cup ( 8 ounces ) vodka, chilled
Ice, for serving (try clear ice !)
For the rim: Old Bay seasoning ( purchased or homemade ) and kosher salt
For the garnish: celery stalk, lemon wedge, olive, cocktail onion (use cocktail picks if desired)

01
If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
02
In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, 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 2 ounces (¼ cup) of vodka and ½ cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.

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