Ever wake up on a Sunday and think, “I need a drink that can double as brunch AND a hangover cure”? Enter the Bloody Mary. It’s spicy, tangy, totally customizable, and just fancy enough to feel like you put effort into your morning. Honestly, this isn’t just a drink—it’s a mood. Whether you’re nursing a headache or pretending to be classy while pouring tomato juice into vodka, this classic cocktail has your back.

If you’re ready to elevate your cocktail game (or brunch reputation), you’re in the right place. I’ll walk you through how to make the perfect Bloody Mary—spicy, salty, peppery, with just enough kick to make you feel alive again. Let’s dive into the details and spice up your glass.

Recipe Snapshot

Category	Details
Yield	2 servings
Serving Size	1 cocktail
Prep Time	10 minutes
Cook/Bake/Make Time	0 minutes
Total Time	10 minutes
Calories per Serving	~130
Primary Cooking Method	Mixing
Occasion	Brunch, Hangover Recovery
Diet Type	Gluten-Free

Calories are approximate and may vary depending on exact ingredients used.

Bloody Mary Recipe

Recipe by Angela JonesCourse: CocktailCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

130

kcal

Let’s talk about this boozy brunch favorite. The Bloody Mary is more than just vodka and tomato juice—it’s a savory, spicy cocktail that can be loaded up with garnishes and adjusted to your taste.

It’s perfect for a lazy weekend or impressing your friends at a brunch party. Just be warned: once you make this version, everyone’s going to expect you to bring it forever.

Ingredients

For the Bloody Mary Mix
1 1/2 cups tomato juice (preferably low sodium)
3 oz vodka (quality matters here)
1 tbsp freshly squeezed lemon juice
1 tbsp freshly squeezed lime juice
1 1/2 tsp prepared horseradish (not cream-style)
1 tsp Worcestershire sauce
1/2 tsp hot sauce (like Tabasco, or more to taste)
1/4 tsp celery salt
1/4 tsp freshly ground black pepper
Pinch of smoked paprika (optional, but killer)
Ice cubes (for serving)
Garnishes (Pick Your Adventure)
Celery stalks
Pickle spears
Green olives
Lemon or lime wedges
Cherry tomatoes
Cooked bacon strips
Pepperoncini
Cucumber spears

Directions

Prepare the Flavor Base
Mix the core ingredients. In a large mixing pitcher, combine the tomato juice, vodka, lemon juice, lime juice, and horseradish. Stir vigorously until everything is well blended—don’t be afraid to give it a good whirl. You want the citrus to brighten up the thick tomato juice and the horseradish to start bringing the heat.
Season the Cocktail
Add the bold flavors. Now, stir in Worcestershire sauce, hot sauce, celery salt, black pepper, and paprika. This is the step where things get real. These ingredients add savory depth, tangy zing, and a spicy kick. Think of this as customizing your base flavor—go slow, taste as you go, and balance the heat with the salt.
Taste and Adjust
Customize to your preference. Dip a clean spoon into the mix and give it a taste. Like it hotter? Add more hot sauce. Craving more citrus? A splash of lemon could do the trick. Need more umami? Toss in another dash of Worcestershire. This is your playground, so tweak it until you love it.
Chill and Infuse
Let the flavors meld. Cover the pitcher with plastic wrap and chill it in the fridge for at least 30 minutes. If you can give it an hour or two, even better. This step makes a big difference—the flavors mellow and blend beautifully, taking your drink from “meh” to “oh wow.”
Rim the Glasses (Optional)
Dress up the rim for extra flavor. Pour celery salt onto a small plate. Run a lemon wedge around the rim of each cocktail glass, then dip the rim into the celery salt to coat. This adds a seasoned punch to every sip—and it just looks cooler.
Fill with Ice
Chill the base without diluting it too fast. Fill your cocktail glasses about 3/4 of the way with ice. Don’t skip this—Bloody Marys are meant to be cold and crisp. Crushed ice works too, but regular cubes melt slower and keep things balanced.
Pour and Stir
Assemble your masterpiece. Give the Bloody Mary mix one final stir in the pitcher, then pour it over the ice in each glass. Stir again gently to distribute the chill and integrate the seasoning with the fresh glass.
Garnish Like a Pro
Top it off with flair. Add your favorite garnishes. A celery stalk and a pickle spear are classics, but don’t be afraid to get creative—throw on an olive skewer, a strip of crispy bacon, even a mini slider if you’re feeling extra. It’s brunch in a glass, after all.

Extra Tips

Use Clamato Juice for a Twist: Want a little umami seafood vibe? Swap the tomato juice for Clamato for a Canadian Caesar-style variation.
Batch for a Crowd: Multiply the recipe and mix in a large dispenser for effortless serving at parties. Just don’t forget to stir before each pour.
Chill Everything: Chill your pitcher, glasses, and even the vodka before mixing to serve the coldest, crispiest cocktail possible.
Spicy Rim Upgrade: Mix chili powder or smoked paprika with your rimming salt for an extra kick around the edges.
Non-Alcoholic Version: Skip the vodka and you’ve got a Virgin Mary—still delicious, still brunch-worthy, minus the booze.

Equipment List

Large mixing pitcher or bowl
Long spoon or whisk
Measuring spoons and cups
Citrus juicer
Cocktail glasses (tall ones like pint glasses or highballs)
Small plate (for rimming salt)
Ice cube tray or bagged ice
Toothpicks or skewers (for garnish)

Make-Ahead Tips

Bloody Marys get even better when the ingredients have had a chance to mingle—like the cocktail version of a group chat that finally finds its rhythm. You can prepare the mix (minus the vodka and ice) up to two days in advance and stash it in the fridge in an airtight container. This allows the spices and citrus to mellow and marry into something smoother. If you’re hosting, keep the vodka on the side so guests can pour their own or go virgin. You can also prep garnishes—skewer olives, fry bacon, slice citrus—and refrigerate them in covered containers. Want extra credit? Rim the glasses a few hours ahead and chill them until showtime. Easy, breezy, Bloody Mary magic.

Storage Instructions

Got leftover Bloody Mary mix? Lucky you. Pour any extra into a clean, airtight jar or pitcher and pop it in the fridge. It’ll stay fresh and flavorful for up to 3 days. Just give it a good shake or stir before serving—some of the spices tend to settle at the bottom like sleepy brunch guests. And remember: don’t store the mix with ice or garnishes in it. Keep it pure and mix fresh each time for best results. If you’ve pre-rimmed glasses or prepped garnishes, those are best used the same day for max flavor and crunch.

FAQ

Can I make a Bloody Mary without alcohol?

Absolutely! Just skip the vodka and you’ve got a Virgin Mary. Still spicy, still delicious, just booze-free.

How spicy should a Bloody Mary be?

Totally up to you! Start with a little hot sauce and add more if you’re brave. If you’re serving a crowd, go light and let guests spice it up themselves.

What’s the best vodka to use?

Go for a smooth, clean vodka—nothing fancy needed, but skip the bargain basement stuff. Tito’s, Absolut, or Smirnoff work great.

Can I prep garnishes ahead of time?

Yes! Slice, skewer, and store garnishes in airtight containers the night before. Just keep them chilled and crisp.

How long does the mix last in the fridge?

About 3 days. Shake it before using since the spices tend to settle. Avoid adding ice or garnishes to the stored mix.

Nutrition Information (Per Serving)

Calories: ~130
Carbohydrates: 7g
Protein: 1g
Fat: 0g
Fiber: 1g
Sugar: 5g
Sodium: ~750mg

These values are approximate and can vary depending on your ingredients (especially your tomato juice and garnishes). Want to lighten things up? Go easy on the salty additions and opt for low-sodium juice.

Final Sips

There’s just something magical about the Bloody Mary. Maybe it’s the bold flavors, the brunch-worthy attitude, or the pure joy of customizing it exactly how you like.

It’s a drink that demands personality—and rewards you with a cocktail that’s equal parts refreshing and indulgent. Whether you’re healing from the night before or just in it for the salty, savory vibes, this recipe has your back.

So go ahead—grab your tallest glass, stack up those garnishes, and pour with confidence. You’re not just mixing a drink; you’re crafting a vibe. Cheers to you, brunch boss.