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perfect classic bloody mary

Recipe by
Jacinda Santiago
La Crescenta, CA

For me, the classic Bloody Mary is balanced, where you can taste the savoriness of the tomato juice but balanced with enough heat to wake you up with a tingle in your mouth (not enough to scorch your senses). Sadly, it's become increasingly more difficult to find a place that serves a true classic Bloody Mary. So I set out to make my own. The two key ingredients are the OJ, which balances the stronger flavors and chili powder which adds a subtle smokiness. Also, fresh grated horseradish is a must. For those who like more heat, you can increase the amount of horseradish and hot sauce.

yield 1 serving(s)
prep time 15 Min
cook time 8 Hr
method Refrigerate/Freeze

Ingredients For perfect classic bloody mary

  • 3/4 c
    tomato juice
  • 2 Tbsp
    lemon juice
  • 1 1/2 Tbsp
    orange juice
  • 2 dash
    worcestershire sauce
  • 2 pinch
    celery salt
  • 2 pinch
    pepper (fresh ground)
  • 1 pinch
    chili powder
  • 1/4 - 1/2 tsp
    horseradish (freshly grated)
  • 1-4 dash
    hot sauce (to taste)
  • 1 1/2 oz
    vodka (omit for virgin mary)
  • 1 stalk
    celery (optional for garnish)

How To Make perfect classic bloody mary

  • 1
    You will need two large vessels to prepare this drink.
  • 2
    Add all the ingredients, except for the celery stalk, to a pitcher and give a gently stir. Note that you can omit the vodka and add it in last step if desired.
  • 3
    Taste the mix and adjust the heat to your liking by adding more horseradish and/or hot sauce. Repeat step 2 until you've reached desired flavor.
  • 4
    "Roll" the mix as follows: pour it from one pitcher to another and back again. Do this 3 times.
  • 5
    Store the mixture in the refrigerator overnight or for at least 6-8 hours so the flavors can infuse.
  • 6
    When ready to serve, shake and serve over a tall glass filled to the top with ice and garnish with a celery stalk.