The Best Bloody Mary Recipe

Total Time:  Overnight
Yield:  6 servings


  • 24 ounces tomato juice
  • 6 tablespoons prepared horseradish
  • 2 tablespoons Worcestershire
  • 12 dashes Tabasco
  • 1 teaspoon salt
  • 1 teaspoon celery salt, plus more for serving
  • ½ teaspoon celery seed
  • Juice from 1 lemon
  • 2 tablespoons olive brine (from a jar of green olives)
  • 1 teaspoon ground black pepper
  • 6 celery stalks, trimmed
  • 2 limes, sliced into 12 wedges
  • 18 green olives
  • 12 ounces vodka


  • In a quart-sized container, add tomato juice, horseradish, Worcestershire, Tabasco, salt, celery salt, celery seed, lemon juice, olive brine, and black pepper. Cover and refrigerate overnight.
  • Pour some celery salt onto a small plate. Rub the juicy side of a lime wedge along the lip of a tall glass. Roll the outer edge of the glass in celery salt until fully coated.
  • Fill with ice, add 2 ounces of vodka and 4 ounces of Bloody Mary mix. Garnish with a celery stalk, 3 olives, and lime wedges. Repeat!