Spicy Bloody Mary

How to Make Spicy Bloody Mary

1. 1

   Step 1: Prep glasses and rim

   Pour a small plate of celery salt and set aside. Rub the rim of each highball or pint glass with a little of the fresh lemon juice (reserve the rest for the mix), then dip the rims into the celery salt to coat. Set glasses in the fridge to chill while you make the cocktail.

   For this step

   • 2 tspCelery salt (for rim and seasoning)
   
2. 2

   Step 2: Combine the Bloody Mary base

   In a pitcher or large shaker, combine the vodka, tomato juice, the remaining fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, and freshly ground black pepper. Add a handful of ice and either roll or gently shake for 10–15 seconds, or stir well if serving on the rocks, until well blended and chilled.

   For this step

   • 3/4 cupVodka
   • 2 cupsTomato juice
   • 2 tspWorcestershire sauce
   • 2 tspHot sauce (e.g., Tabasco)
   • 1 tbspPrepared horseradish
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Taste and adjust seasonings

   Taste the mix and adjust for heat, tang, and salt — add a splash more hot sauce for heat, a touch more horseradish for bite, or a pinch of celery salt if the rim didn’t impart enough seasoning. Remember the flavors should be assertive since the garnishes and ice will mellow the drink.
   
4. 4

   Step 4: Assemble and garnish

   Fill the chilled, rimmed glasses with fresh ice and divide the Bloody Mary mix between them. Skewer two pickled shrimp per glass and perch on the rim, then add a celery stalk for stirring and crunch. Finish with a crack of black pepper and an optional extra dash of hot sauce.

   For this step

   • 4 stalksCelery stalks (for garnish)
   • 8 shrimpPickled shrimp (large, for skewering/garnish)
   
5. 5

   Step 5: Serve and pair

   Serve immediately while cold; encourage guests to sip and snack on the pickled shrimp between sips. This cocktail pairs especially well with smoked fish, savory brunch plates, or any seafood-forward spread.
   

1. Pour a small plate of celery salt and set aside. Rub the rim of each highball or pint glass with a little of the fresh lemon juice (reserve the rest for the mix), then dip the rims into the celery salt to coat. Set glasses in the fridge to chill while you make the cocktail.
2. In a pitcher or large shaker, combine the vodka, tomato juice, the remaining fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, and freshly ground black pepper. Add a handful of ice and either roll or gently shake for 10–15 seconds, or stir well if serving on the rocks, until well blended and chilled.
3. Taste the mix and adjust for heat, tang, and salt — add a splash more hot sauce for heat, a touch more horseradish for bite, or a pinch of celery salt if the rim didn’t impart enough seasoning. Remember the flavors should be assertive since the garnishes and ice will mellow the drink.
4. Fill the chilled, rimmed glasses with fresh ice and divide the Bloody Mary mix between them. Skewer two pickled shrimp per glass and perch on the rim, then add a celery stalk for stirring and crunch. Finish with a crack of black pepper and an optional extra dash of hot sauce.
5. Serve immediately while cold; encourage guests to sip and snack on the pickled shrimp between sips. This cocktail pairs especially well with smoked fish, savory brunch plates, or any seafood-forward spread.