This refreshingly delicious bloody Mary cocktail recipe is different than most. It has the perfect balance of ingredients and packs a nice punch!
I don’t think I’ve ever met someone who doesn’t enjoy a good Bloody Mary! Do you know anyone? And this Bloody Mary cocktail is so easy and customizable. That’s what I love about it!
What makes it customizable?
I concoct the “Bloody Mary Mix” myself. *Claps hands, crowd cheers!!*
Not that I’m against using the pre-made mixes, but they usually lack something, in my opinion.
I’ve had some great Bloody Marys in restaurants and I have had some clunkers. My most recent clunker was a few weeks ago. We went out to brunch with Christopher’s brother and family. I ordered the Bloody Mary and bro ordered a peach Bellini.
We were both surprised by how lackluster our cocktails were, especially in this South Boston eatery. His Bellini was weak and watery and my Bloody Mary was so spicy that the drink wasn’t delicious, the way it should have been. Now, I like spicy, but this cocktail had too many different spices in it, which is just confusing to the palate.
I almost sent it back.
I should have, but I kept expecting it to get better.
It didn’t. Next time, back it goes!
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
How to make a bloody Mary cocktail
Vodka, tomato juice, clamato juice, olive brine, horseradish, Worcestershire sauce, Tobasco sauce, lemon juice and some ground pepper.
I am raring to go.
I start by filling my shaker half way with ice.
I measure out 2 ounces of vodka. I use Ketel One today.
I pour it into the shaker.
Next up, tomahhhto juice. I measure out 2 ounces.
I dump that redness into the shaker.
Now for my favorite!! Clamato juice. (Sometimes I make a Bloody Mary using only this juice.) If you’ve never had Clamato juice and you like clams, you are going to love it. It’s tomato juice with, yes, you guessed it, clam juice. It’s fabulous in Bloody Marys.
Into the shaker it goes to join its teammates!
Now for the fun part: adding all the spices and such.
I start out with the olive brine. I use Dirty Sue’s olive brine because as I’ve stated before, I love me some dirty martinis and if I used the juice from the olive jar, I’d have dried up olives before I could consume them all.
And we can’t have that people of the world! Stand up for plump juicy olives and buy some brine. And I really like this brine, I’ve tried a bunch of different kinds and this one is the best.
Okay, I’m climbing off my soapbox.
I shake 3 dashes of Tobasco sauce, 3 dashes of Worcestershire sauce, 1 teaspoon of horseradish, grab an olive and ¼ of a lemon.
I squeeze the lemon wedges into the shaker, putting aside the rinds. I also leave the olive out for now. Everything else goes into the shaker.
I cap the shaker and shake for 15 seconds.
I grab my tall glass and pour out the contents of the shaker, including the ice. I plop one of the lemon rinds into the glass and grab my pepper mill. I grind the pepper a few times over the glass and place my speared olive on top.
I love our pepper mill. We got it from friends one Christmas. It’s in the shape of a wine bottle and says: Bottled especially for Chateau Benoit (which of course, is our last name.) Isn’t that a classy gift? It is pictured below.
Here’s the aerial view.
And the vertical view.
Yay, time to imbibe!
I hope you enjoyed this bloody Mary cocktail recipe!
And as always, may all your dishes/drinks be delish!
Bloody Mary Cocktail
- 2 ounces vodka
- 2 ounces tomato juice
- 2 ounces Clamato juice
- .25 ounce olive brine
- 3 dashes Tobasco sauce
- 3 dashes Worcestershire sauce
- 1 teaspoon prepared horseradish
- .25 ounce lemon juice
- 1 shake Ground pepper
Pimento olive for garnish
- Fill your shaker ½ full with ice
- Add vodka, tomato juice and Clamato juice
- Add olive brine, Tobasco sauce, Worcestershire sauce, horseradish and lemon juice
- Cap shaker and shake 10 times
- Pour contents into tall glass
- Add lemon rind and olive (I speared my olive)
- Freshly grind pepper on top of the drink
- Sip delicious redness