Restaurant-Style Bloody Mary Recipe

The Bloody Mary. It is THE quintessential brunch beverage, yet I only have them at a restaurant. Brunch and Bloody Mary’s go hand in hand. We are going to make a restaurant-style bloody mary recipe at home. I made a killer batch of bloody mary’s last weekend and they were hands-down one of the best I’ve ever had.

How to Make a Restaurant-Style Bloody MaryFirst things first, we are making it from scratch. The difference is remarkable when you don’t use a store-bought mix. The drink tastes MUCH fresher and brighter, which if I’m being perfectly honest, can be dangerous.  

I’m usually a two drink max kind of girl and I had two drinks in no time flat. Consider yourself warned, because they go down Very Easily. This is the best bloody mary recipe and one you’ll want to make over and over.

The Perfect Bloody Mary Recipe

Now that we own a house, my dreams of hosting dinner parties and brunches will finally come to fruition. I think a meal accompanied by a pitcher of bloody mary’s is the perfect inaugural brunch in our new home.

If you’ve ever been out to brunch and been served a watery, sad excuse for a bloody mary, those days are over. We’re going to make a 5 star bloody mary recipe that packs a punch. 

It is full of flavor and so very delicious. You can adjust everything to suit your personal preferences, to make it the best bloody mary for you.

The best part about making your own mix is letting it sit and infuse in the fridge. I like to let it sit overnight so when I make the drinks the following morning, it is so full of flavor. 

Bloody Mary Ingredients

Before we get to the recipe, here is a quick list of what you’ll need to make this bloody mary recipe. You’ll find the ingredients for the bloody mary rimmers recipe in the recipe card below!

• Tomato, or Clamato juice for a Bloody Caesar
• Vodka
• Fresh lemon juice (not the bottle)
• Grated horseradish
• Celery salt
• Your favorite hot sauce
• Worcestershire sauce
• Olive juice – from the jar of olives

How to Garnish a Bloody Mary / Bloody Caesar

For me, a good bloody mary is all about the garnish. Celery sticks are clearly mandatory, but a full slice of super crispy bacon, skewered olives, a pickle and a wedge of lemon are perfection. If I had pickled beans or pickled okra, that would’ve also made an appearance. Most importantly, use what you personally enjoy.

This is also a perfect opportunity to clean out the fridge. If you have half empty jars of pickles or olives, they make a great garnish. Think of it as “tidying up”, it’s a valid excuse for making a pitcher of bloody marys.

Rather than making everyone the same drink,  you can customize them any way you like by setting up as many or as few garnishes as you please. Make your mix in a big pitcher and guests can pour their own vodka (or tequila if you want a bloody maria) and choose their own garnish.

Make a flavored salt rim for the glasses and you have a delicious bloody mary that is better than anything you will get in a restaurant because you can make it exactly how you’d like it.

Used to make Restaurant-Style Bloody Mary Recipe

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• Highball glasses – I love these tall, beautiful Italian glasses. The perfect vessel for your cocktails.

• Tall, Glass Pitcher – Every well-stocked bar needs a classic pitcher to serve drinks, especially with the holidays only days away.

• Bar glass rimmer – I love this thing. You can do several different rim coatings with this, it has 3 compartments.

• Gherkin-stuffed olives – Yes, you read that right. Olives stuffed with pickles!!! So good.

Make a proper brunch!

We’ve made the most amazing bloody mary drinks, now we need some food to go with them. Here are a few suggestions for what to serve with bloody marys:

• Banana Muffins with Cinnamon Streusel

• Sour Cream Cherry Scones

• Sausage and Potato Breakfast Casserole

• Baked Eggs in Mini Bell Pepper Cups – low carb/keto option!

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Did you make this bloody mary recipe? Tag me @pookspantry on social media! I’d love to see your version!

Yield: 2 people

Restaurant-Style Bloody Mary

Print

A delicious, restaurant-style Bloody Mary at home!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 8 ounces tomato, or Clamato juice
• 4 ounces vodka
• 1 1/2 ounces fresh lemon juice
• 2 teaspoons horseradish
• 1/2 teaspoon celery salt
• 4 dashes hot sauce, or more to taste
• 3 dashes worcestershire sauce
• 1 ounce olive juice
• Garnishes: celery stick, crispy bacon, lemon wedge, green olives, pepperoncini, pickled beans, pickled okra, cherry tomato

Flavored Salt Rim

• 1 tablespoon sea salt
• 1 teaspoon celery seed, ground
• 1/2 teaspoon cayenne pepper

Instructions

1. Mix tomato juice with horseradish, lemon juice, celery salt, hot sauce, worcestershire & olive juice. If time allows, let it sit in the refrigerator for an hour or two before drinking. This is your "Bloody Mary Mix".
2. Wet rim of glass with lemon wedge and dip into salt mixture. Add ice to the glass, pour in vodka and top with bloody mary mix. Stir well, add garnish and enjoy!

Notes

Other than the tomato/clamato juice and vodka, horseradish is perhaps the most important ingredient. Please don't skimp on it. The lemon juice also gives the drink a nice "zing", I like a bit more lemon juice so I add a little extra to mine.

The hot sauce is to taste. Sometimes, I don't add much & other times, I may want it spicier. Make it according to your personal taste.

The mix can be refrigerated for a few days, so if you are having a gathering it is perfect to make ahead! It also helps to develop a bit more flavor.

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 184Sodium: 4345mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 1g

Thanks for stopping by! Have a delicious day!