Best Bloody Mary

Best Bloody Mary

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Jennifer Scott


During my bartending days, my co-tender and I would have drink competitions during the slow night (woe or joy to the few patrons who were our guinea pigs!). I won the bloody mary competition every time ;)


★★★★★ 1 vote



  • dash(es)
    fresh ground pepper
  • 1 1/2 tsp
  • 3-4 dash(es)
    hot sauce (i prefer crystal and louisiana)
  • 2 tsp
    dill pickle juice
  • 1 1/2 oz
    absolut vodka (not flavored)
  • ·
    v-8 original (no other brand makes it as good, don't sub for generic or campbells or tomato juice)
  • ·
    splash of beer

How to Make Best Bloody Mary


  1. In bottom of glass, combine pepper, horseradish, hot sauce, and pickle juice. Mix well until horseradish is almost smooth (you could use a mortar and pestle, but if you don't have one, just stir fast and for at least a minute). Pour Absolut over (if you're making these in advance, if you let the mixture sit in the fridge for half an hour or so it turns out even better). Fill glass 3/4 with cubed ice, and fill to 1" below the rim with V-8. MOST IMPORTANT STEP - SHAKE WELL! Stirring doesn't cut it. If you don't shake it, you'll get clumps of horseradish. If you don't have a shaker, pour back and forth between two glasses at least 5-6 times. The more the better. The finale - fill the final inch of the glass with a splash of beer, the darker the better!
  2. Serve in a glass with a salted rim (kosher salt can sub for margarita salt), pickle spear and celery.

Printable Recipe Card

About Best Bloody Mary

Course/Dish: Cocktails

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