How to make a bloody mary with just a few simple ingredients and several variations, whether you want a virgin bloody mary recipe or one with a boozy twist. Plus, tons of options for garnishes and creating a bloody mary bar!
If you plan on using homemade tomato juice, then first prepare that - it takes just minutes to prepare!
Add the tomato juice to a glass (or cocktail shaker), squeeze in some lime juices, and add the spices. Stir to combine thoroughly.Optionally you can first coat the rim of the glass with celery salt. To do this, rub the rim of the glass with a wedge of lemon/lime or press it against a damp paper towel. Then, pour a little celery salt on a plate and roll the edge of the glass in the salt until well-coated.
Optionally you can add some ice. If you don’t want a virgin bloody mary, then also add in the alcohol of your choice.
How to Make Ahead and Store
Make ahead: the bloody mary mix can be prepared between 1-2 weeks in advance and stored in the refrigerator, covered. Simply stir in the alcohol (optional) just before serving. Fridge: store the leftover virgin bloody mary mix in a covered container in the fridge and enjoy it within two weeks. If there is alcohol in it, then it will last even longer! - Just make sure to store it towards the back of the fridge where it’s coldest.
Notes
Create a bloody mary bar: Want to make up a large jug for a party/gathering? Then why not put together a bloody mary bar?! Set up a table with the pitcher of bloody mary mix (or even several like a spicy version, clamato version, etc.), alcohol, a few plates of ‘salt rims,’ and a selection of garnishes separated into different dishes. Make sure to keep plenty of skewers on-hand, too so that everyone can load up on all the toppings.
Keep plenty of ice on hand: If you don’t want to risk a watered-down bloody mary, you can even freeze some tomato juice into ice cubes.
For frosted glasses: Place them in the freezer for 20-30 minutes before preparing the bloody mary’s
Use high-quality ingredients: This Bloody Mary cocktail is super simple with fresh ingredients - so using the highest-quality ingredients are best; fresh tomato juice, good-quality vodka, etc.
Adjust the acidity: Based on how sweet the tomato juice is, you’ll need to adjust the amount of lime juice required.
Allow the flavors to rest: I recommend preparing the bloody mary mix and allowing it to rest in the refrigerator for 30-60 minutes to allow the flavors to meld (as a bonus, it becomes more chilled - which tastes better!)
Optional Add-ins & Variations:
For the rim: You could use celery salt or lemon pepper.
Other alcohol: Instead of vodka, you could use gin, tequila, rum, Cognac, or even bourbon.
Horseradish: 1-2 tsp prepared horseradish is an excellent addition to any bloody mary (strained or not).
Seasonings: a pinch of smoked paprika, garlic powder, lemon pepper, Old Bay seasoning, tajin spice, and seasoned salts.
Extra liquids: Pickle juice, olive brine, sriracha, BBQ sauce, etc.
Clamato juice: To make a ‘caesar cocktail’ (virgin or not), swap out the tomato juice for clamato juice (or add some clam juice to the tomato juice).
Club soda: If you want to prepare these virgin bloody marys with a twist, add a splash of club soda.