Bloody Mary

Bloody Mary

There are few occasions when I crave tomato juice or a Bloody Mary. Actually, there are three occasions when I crave tomato juice or a Bloody Mary…when I travel by airplane, when I am hanging out with my girlfriends (but only after some Margaritas!), and in the fall when I miss fresh tomatoes. Guess which occasion we are celebrating today? Since I am not traveling and am due for a night out with the girls, it must be fall!

This Bloody Mary is pretty close to the spicy classic…vodka, tomato juice, horseradish, and hot sauce – although I make mine less spicy than many restaurant bars do these days. The two ingredients that I think make this Bloody Mary taste just that much better though are lemon juice and olive juice (right out of the green olive jar). So, whether you are relaxing with your friends, taking a flight, or just miss fresh tomatoes, take some time out this weekend for a refreshing Bloody Mary!

Bloody Mary Recipe


3 Cups Tomato juice

1 Cup Vodka

3 tsp Prepared horseradish

3 Tbsp Worcestershire sauce

2 Tbsp Olive juice

Pinch Salt

Pinch Black pepper

3 Drops Hot pepper sauce

3 Tbsp Lemon juice

2 tsp Celery salt

Garnishes: celery stalks, large olives, lemon wedges

  1. In a pitcher, combine all ingredients. Allow to sit in refrigerator for 1-4 hours.
  2. To serve, rim each glass with a lemon wedge or olive juice, then salt. Stir drink in pitcher. Fill each glass with ice. Add bloody Mary mixture. Garnish with celery, olives and a lemon wedge.

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