Bloody Mary Mix

Recipe Rating:
 2 Ratings
Serves: 46 oz.
Prep Time:


1 jar(s) 46 oz. v8 original high fiber veggie juice or high fiber tomato juice
1/2 c real lime juice or fresh limes juiced
3 Tbsp worcestershire sauce
1/2 tsp tabasco sauce or more to taste
2 or 3 dash(es) bitters i use angostura
1 tsp garlic powder (not salt)
1 tsp onion powder(not salt)
1 tsp celery salt
1 tsp salt
1/2 tsp black pepper
1 Tbsp celery salt
2 tsp garlic powder not salt
2 tsp onion powder not salt

The Cook

Gary Hancq Recipe
Well Seasoned
Port Byron, IL (pop. 1,647)
Member Since Jan 2010
Gary's notes for this recipe:
Talk to anyone and they'll tell you they make the Best Bloody Mary Mix, or they know someone who makes the Best Bloody Mary Mix.

Well -- I'm here to tell you I make the Best Bloody Mary Mix -- along with the rest of them.

The first prerequisite is a high fiber, thick and hearty V8 or Tomato Juice.

No watery -- thin Bloody Mary for me!

The rest is the add-ins and the garnishes are the topping.

Skoal, Salute, To Your Health!

A great accompaniment to my "Breakfast Egg Rolls". Which see.
Make it Your Way...

Personalize This


I like my Bloody Marys served in a 12 oz. Old Fashioned Glass. With 1 1/2 to 2 oz. Vodka. But-- Let your personal preference rule as far as glass choice.
Mix all ingredients together well in a large jar or a pitcher. I use a green antique juice/water jug with lid, so the contents can be pre mixed and kept in the fridge for a few days. You could use Real Lemon in lieu of the Real Lime or both.
Serve with Ice or without. I prefer mine well chilled without ice. Others prefer the fact that the ice waters down the drink a little after awhile.
GARNISHES: Celery Stick, Pearl Onions, Small Mushrooms Raw or Pickled, Cheddar or Swiss Cheese cubed to 1/4 inch, Ham slced 1 inch wide and rolled and speared, Hard Salami cubed to 1/4 inch or a 4 to 6 inch Beef Stick or String Cheese Stick. Or a Cherry Tomato or two, or a small chunk of Pickled Herring. Get Creative. If you can Imagine It, it will probably work. How about a Dill Pickle Spear?
FOR THE RIM: 1. Mix the listed ingredients and store in small jar with lid. 2. Pour a small amount on a plate and wet the glass rim and dip and spin in Mix. After use I let excess Mix dry and place back in jar for later use. Fill glass and add the Garnishes. Enjoy!
When they are ready. Give me a call.
NOTE: I at times add in an 8 to 10 oz. can of Tomato Sauce(not paste)for additional thickener and fiber.
OOOPs! In my original I listed Garlic Salt and Onion Salt for the Rim Mix. It should have been Garlic and Onion Powder. I'm a low salt cook usually. I have corrected it.

About this Recipe


1-5 of 11 comments

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user Elsie Perrett twiga13 - Jan 5, 2011
Awesome! I thought I had the best Bloody Mary recipe, but THIS IS IT!
user Camille Pohtilla CamilleKaye - Jan 5, 2011
Love it!!!! I may have to try this tonight!!!
Thanks for posting!
user Peggi Anne Tebben cookiequeen - Jan 5, 2011
I'm gonna mix up some of this for a friend of ours. He's nuts about Bloody Mary mix. I can my own tomato juice & it is thick .
user Gary Hancq SidEFied - Jan 7, 2011
Elsie, Cammile and Peggi, Thanks for the comments. Hope you enjoy. I can salsa in pints, but haven;t tried canning tomato juice. Though friends give me a quart or two each year. They are great with homemade tomato juice. Imagination is the limit, Some like a little horseradish in their mix. Happy Cooking, Gary
user Peggi Anne Tebben cookiequeen - Jan 7, 2011
I can salsa also. Gary, at the risk of sounding stupid, what is bitters (angostura)? I don't drink much & when I do, I drink frozen daquiri's.

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