Perfect Classic Bloody Mary

Jacinda Santiago


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.


☆☆☆☆☆ 0 votes

15 Min
8 Hr


  • 3/4 c
    tomato juice
  • 2 Tbsp
    lemon juice
  • 1 1/2 Tbsp
    orange juice
  • 2 dash(es)
    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(es)
    hot sauce (to taste)
  • 1 1/2 oz
    vodka (omit for virgin mary)
  • 1 stalk(s)
    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.

Printable Recipe Card

About Perfect Classic Bloody Mary

Course/Dish: Cocktails
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Vegan

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