Perfecting My Bloody Mary Recipe

Brunch, Cocktails | January 5, 2011 | By

Perfect Bloody Mary Recipe

The Perfect Bloody Mary Recipe

Perfecting My Bloody Mary Recipe

For years now I’ve been the designated bloody mary maker at brunch and vacation weekends.  I’ve always used the Barefoot Contessa recipe as my base and have always freely amended it to my liking.  A dash of this, a sprinkling of that, and a couple of minutes later we would have a pitcher of the most divine bloody marys.

The problem with this of course, is that when I’m on vacation sometimes I want to, you know, rest.  But because I never wrote down all my additions to the recipe, no one could recreate it quite like I could.
Perfect Bloody Mary Recipe
This past holiday weekend I decided to write it all down and finally produce the very best bloody mary recipe.  This recipe is full of body and richness, a hearty brunch cocktail sure to please any bloody mary fan.
Perfect Bloody Mary


Perfect Bloody Mary


Perfect Bloody Mary Recipe
The Perfect Bloody Mary Recipe
This recipe makes one giant pitcher, about 8 – 10 cocktails
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  1. 1 quart of tomato juice
  2. 2 1/2 cups vodka
  3. 1/4 cup + 1 tablespoon horseradish
  4. 1/4 cup + 2 tablespoons worcestershire sauce
  5. 1 1/2 teaspoons salt
  6. 1 teaspoon tabasco
  7. 1/4 cup + 2 tablespoons lime juice
  8. 1/4 teaspoon celery salt
  9. 1 teaspoon grated fresh onion
  1. Mix all ingredients in a large pitcher and pour over ice in a cocktail glass. Add a stick of celery, slice of jalapeno, and/or olives to garnish.
Over The Hill and On A Roll


  1. Leave a Reply

    January 6, 2011

    This is lookin' pretty damn delicious Danny. Truly inspired additions to the classic.

    My only alterations would be substitute pickled asparagus or green bean for the celery and Clamato juice for the tomato. The later might raise a couple questions: What's Clamato juice? What the hell are clams doing in my breakfast cocktail? Is this even a Bloody Mary?

    Well, I've got some answers: Clamato is a mixture of Tomato and Clam juice (mott's makes a pretty good blend). The clams are here to bring a rich and exciting new depth of flavor. No, this is no longer a Bloody Mary. It's been transformed into it's far more mature, some might even say superior, Canadian cousin…The Ceasar.

    I can not recommend the Ceasar highly enough. Never had one till I moved to Canada and it took a drunken bet to get me to try my first one (see question 2). Ever since I've been converting Bloody Mary drinkers by the thousands….okay maybe by the tens but it's seriously a way better drink. You may have to do some looking to find Clamato in the states but it's worth the effort. Try it and let me know.

  2. Leave a Reply

    January 6, 2011

    Thanks Curiousd…I've known that people use Clamato for their bloodies I just never knew it was called a Ceasar…thanks for that!

    I actually wanted to use pickled beans but I was too lazy to do the pickling…maybe next time.

  3. Leave a Reply

    Jean at The Delightful Repast
    January 6, 2011

    Danny, this looks like a truly special Bloody Mary. I'm not a Clamato fan so would stick with your plain tomato juice. Love the slice of jalapeno garnish–why didn't I think of that?!

  4. Leave a Reply

    Sippity Sup
    January 6, 2011

    This is going in the files. I don't really like Bloody Mary's but whenever we are in the dessert people request them and everybody argues about how to make them. Next time I'll shut them up with this! GREG

  5. Leave a Reply

    January 7, 2011

    Thanks Jen..Clamato isn't my favorite either, but people really rave about it.

    Greg, I actually made this batch in the desert this past holiday weekend…let me know what the crowd thinks!

    Matt, kimchi? I could see it working. I'll try it next time.

    I'm going to try a Mexican spin with Chipotle peppers the next time I make them…we'll see how it goes.


  6. Leave a Reply

    January 7, 2011

    I *love* Bloody Marys and have been thinking about them a lot lately. I may have just been pushed over the edge into desperately needing to make them. 🙂

  7. Leave a Reply

    Medifast Coupon
    January 8, 2011

    Perfect photo's, they are simply lovely with great style. The drink reipe has some great additions.

  8. Leave a Reply

    January 8, 2011

    I am not a fan of the horseradish, so I would sub that volume with olive juice (preferrably from garlic stuffed olives), probably omit the extra salt and onion, and then add finely ground black pepper and a bit of Sriracha. Of course, this is only based on my usual "thrown together" list of ingredients, and yours combined.

  9. Leave a Reply

    January 10, 2011

    Sounds like my recipe, except I use V-8 as a nod to 'health.'

  10. Leave a Reply

    January 11, 2011

    I also prefer using Clamato unless I can get my hands on some good homemade tomato juice.

    Mine is usually a throw-together I do on a drink-by-drink basis. I usually use Clamato, Vodka, Tabasco, Worcestershire, celery salt, Hot Shot (black and red pepper mix), and sometimes lime juice. I'll have to try your recipe to see what horseradish adds to the mix.

  11. Leave a Reply

    mike burns
    January 12, 2011

    I love bloody's. This looks like a good one. Nod to the generous helping of Worcestershire and horseradish! Olive juice or pickle juice are always welcome in my opinion.

    Garnish is also key. I love a crispy piece of bacon or a giant shrimp.

  12. Leave a Reply

    Bloody Mary Recipe
    January 12, 2011

    This is a great looking bloody mary recipe. onions? Hmmm. lately I've been infusing my vodka. Try soaking a variety of peppers in your favorite vodka for several days. The flavor is much more fresh and interesting that what comes out of a tabasco bottle.


  13. Leave a Reply

    March 9, 2011

    I just grabbed some vegan Worcestershire sauce to give these a try.

  14. Leave a Reply

    April 2, 2011

    The only thing I would add is to use Absolute Pepper Vodka and a small clove of garlic (grated). Just gives it that finishing touch. Out west they like pickled asparagus or pickled green bean. Back east I garnish with a stalk of celery, twisted slice of lemon and a cocktail shrimp. 🙂

  15. Leave a Reply

    April 24, 2011

    This is similar to mine. Sometimes, when available, I will use wasabi or horseradish sauce, and real bacon pieces..maybe even a small dab of sour cream.. I also salt the rim of the glass with margarita salt

  16. Leave a Reply

    November 23, 2011

    I can not recommend the Ceasar highly enough. Never had one till I moved to Canada and it took a drunken bet to get me to try my first one

  17. Leave a Reply

    March 14, 2012

    sounds great i put a little dill pickle juice in mine also

  18. Leave a Reply

    April 9, 2012

    I made these bloody marys for Easter Brunch (minus the grated onion)…they were the best! Huge hit with everybody…made 6 batches…would have made more but ran out of ingredients. Everyone wants recipe…its a keeper. Thanks for sharing.

  19. Leave a Reply

    April 14, 2012

    so close to a perfect bloody mary. I agree Clamato is the way to go. Here are some additions that is a must… crushed garlic, juice from the jalapenos, dill pickle juice.
    Here's my condiments… blue cheese stuffed olives & jalapeno stuffed olives, pickled asparagus, dill pickle and jalapenos. But don't forget to rim your glass with… are you ready…. Mc Cormick's Spicy Montreal Steak seasoning. One last thing, cheap vodka is not the way to go, add Peppar Vodka for a kick.
    I always say… "Drink you Brunch"

  20. Leave a Reply

    June 20, 2012

    Super nostalgic pictures, love how you did them. I am trying the onion in my next mix.

  21. Leave a Reply

    Jessica Seguin
    September 24, 2012

    My Grandpa's Bloody MAry always got rave reviews – his secret was beef consommé…

  22. Leave a Reply

    Julie Thomson
    October 1, 2012

    Hi! I'm working on a recipe round-up of bloody mary recipes for The Huffington Post Taste and would love to include your recipe. Please let me know if you're interested. Thanks!

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