Bloody Mary

Cocktails

Mar 11

Here’s my go-to recipe—a concoction honed through countless brunches, afternoons on the porch, and shared moments around the table.

Every Bloody Mary tells a story—of ingredients carefully chosen, flavors meticulously balanced, and a little bit of creative flair that makes it truly yours. To set my Bloody Mary apart, I’ve added a few secret ingredients that elevate it from delicious to unforgettable. Dill pickle juice brings a tangy brightness, soy sauce deepens the umami, and a touch of Old Bay and molasses weaves in a warm, spiced complexity. For a whisper of heat, Sriracha ties it all together.

Ingredients

46 ounces tomato juice (organic and 100% pure)

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¼ cup prepared horseradish
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¾ cup fresh lemon juice
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½ cup Worcestershire sauce
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3 teaspoons freshly cracked black pepper

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1 ½ teaspoons sea salt
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1 ½ teaspoons celery salt
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2–3 teaspoons hot sauce (to taste)
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3 tablespoons dill pickle juice
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½ ounce soy sauce
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½ ounce Sriracha
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1 tablespoon molasses
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1 tablespoon Old Bay seasoning
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Instructions

In a large mixing bowl, combine all ingredients. Whisk until thoroughly blended, ensuring the molasses and Old Bay seasoning are fully dissolved.

Taste and adjust seasonings to balance tang, heat, and umami to your liking.

Transfer the mix to a pitcher or bottle, and store in the fridge until ready to use. Shake or stir well before serving.

For rimming glasses, rub a lemon wedge around the edge and roll the rim in a plate of celery salt or a blend of celery salt and Old Bay.

Fill a tall glass with ice and pour in 2 ounces of vodka (Chemist American Vodka is ideal for its silky finish) or tequila for a smoky variation.

Top with the Bloody Mary mix and stir gently.

Garnish creatively: a leafy celery stalk, a dill pickle spear, a skewer of olives and bacon, and a lemon wedge are perfect accompaniments.

Notes: This mix will keep in the fridge for up to a week and makes about 2 quarts. Garnishes like pickled okra, asparagus, or even a shrimp skewer can add an extra flourish.

Donaldson