Bloody Mary Recipe

This Bloody Mary is your go-to when you’ve slept badly, or… didn’t sleep at all. It’s savoury, zingy, and the kind of drink that weirdly feels like food. Easy to batch for brunch, wildly customizable, and yeah — it really does help after a big night.

Ingredients Needed

For the Drink:

• 2 parts Grey Goose vodka (about 50ml)
• 4 parts organic tomato juice (about 100ml)
• ½ part fresh lemon juice (to taste)
• 4 dashes Worcestershire sauce
• 4 dashes Tabasco or hot sauce
• Pinch of fleur de sel or sea salt
• Pinch of black pepper

For Assembling:

• Cubed ice
• Celery stick
• Fresh herbs (parsley, thyme, or whatever’s in your fridge)
• Extra black pepper for garnish

How To Make Bloody Mary

1. Add the Base Ingredients: Start with plenty of cubed ice in a shaker or big mixing glass. Then add vodka, tomato juice, lemon juice, Worcestershire, Tabasco, salt, and pepper.
2. Mix Gently (No Foam): If using a shaker, rock it gently back and forth — don’t shake hard or it’ll get frothy. If stirring, go for it. Stir like you mean it.
3. Pour Over Ice: Strain the mix into a tall glass filled with fresh ice. Top it up if the glass isn’t full.
4. Garnish Like a Pro: Stick in a celery stalk, a twist of pepper on top, and whatever herbs you’ve got. Basil, thyme, rosemary — all fair game.

Why I Love This Recipe

Alright so, I’ve made this on bleary Sunday mornings more times than I’d admit. There’s something comforting about it — like a drink and a snack at the same time. The spice wakes you up, and the salt hits right when your brain needs help. Also, it looks impressive with zero effort.

Recipe Tips

• Don’t overshake — it goes weird and foamy.
• Let everyone add their own hot sauce if making a big batch.
• Use good tomato juice — not the watery stuff.
• Fresh lemon juice > bottled, every time.
• Garnish matters. Celery, yes, but a gherkin or bacon strip works too.
• Add a splash of pickle juice if you’re feeling wild.
• Make a Bloody Mary bar with toppings and extras — crowd pleaser.

How To Store Bloody Mary

• At Room Temperature: Nope. Needs to stay cold.
• In the Fridge: Premix everything (minus ice and garnish). Keeps up to 2 days in a sealed jug.
• In the Freezer: You can freeze the mix in portions — just defrost and stir well.
• Reheating: Definitely not. Cold is the whole point.

Nutrition Facts (per serving)

• Calories: ~125 kcal
• Carbs: 6g
• Protein: 1g
• Fat: 0g
• Sugar: 4g
• Fibre: 1g
• Sodium: ~400mg (depends on how salty your juice/sauce is)

Let’s Answer a Few Questions!

• Q: Can I make a non-alcoholic version?
  A: Yep — just leave out the vodka. It’s still great. Add a splash of pickle brine for bite.
• Q: Can I use another hot sauce?
  A: Totally. Sriracha, Cholula, whatever you love works.
• Q: What’s the best vodka to use?
  A: Any clean, neutral vodka. Grey Goose is nice and smooth, but not essential.
• Q: How can I batch this for a party?
  A: Mix everything in a jug without ice or garnish. Let people DIY the spice and toppings.