10 Bloody Delicious Bloody Marys (2024)

A robust Bloody Mary made with spicy barbecue sauce and Bloody Mary mix. Feel free to use vodka or rye whiskey in this drink. (Rye will give it a spicier kick.)

1.5 oz vodka or rye whiskey
2 oz spicy barbecue sauce
4 oz Homemade Bloody Mary Mix*
Garnishes: lime wedge + slice of lean bacon

*Homemade Bloody Mary Mix
64 oz can tomato juice
2 oz lemon juice
2 oz olive juice/brine (optional)
2 tsp Worcestershire sauce
1 tbsp coarsely ground black pepper
1 tbsp horseradish sauce (optional)
Celery salt, to taste

Combine all ingredients in a large pitcher. Stir to mix ingredients. Refrigerate.

Directions: Combine all ingredients in a co*cktail shaker. Top with ice and stir well. Garnish and serve.

An Agave Maria is similar to a Bloody Mary, but is made with tequila instead of vodka.

1.5 oz silver tequila (i.e. El Tesoro Silver)
2 tsp puréed chipotle peppers in adobo sauce
5 oz Homemade Bloody Mary Mix*
Lime wedge squeeze
Optional garnishes: avocado slice, raw onion ring, cilantro sprig, tortilla chip

*Homemade Bloody Mary Mix
64 oz can tomato juice
2 oz lemon juice
2 oz olive juice/brine (optional)
2 tsp Worcestershire sauce
1 tbsp coarsely ground black pepper
1 tbsp horseradish sauce (optional)
Celery salt, to taste

Combine all ingredients in a large pitcher. Stir to mix ingredients. Refrigerate.

Directions: Combine all ingredients in a co*cktail shaker. Top with ice and stir well. Garnish and serve.

A delicious, savory Bloody Mary involving homemade infused vodka that's well-worth the effort.

1.5–2 oz Bloody Good Vodka*
4 oz Balsamic Bloody Mary Mix*

*Bloody Good Vodka
(Makes 1.5 cups, about 8 servings)
1.5 cups vodka
1/4 cup chopped sundried tomatoes (not packed in oil)
1 sprig fresh basil
1 sprig fresh thyme
5 peppercorns, crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

Combine all ingredients in a four-cup glass jar or pitcher. Cover and let infuse at room temperature for 24 to 36 hours. Strain vodka, pressing out as much liquid as possible and discard the solids. Store in a tightly-capped bottle for up to six months.

*Balsamic Mary Mix
(Makes 4 cups, enough for 8 servings)
1 vine ripe tomato
1/2 red bell pepper, halved and seeded
1/4 English cucumber
1 clove garlic
3 cups tomato juice
1/4 cup balsamic vinegar
2 tbsp lemon juice
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp prepared horseradish
1/4 tsp freshly ground or coarse black pepper
1 tbsp kosher salt
1/2 tsp celery seed

Combine all ingredients in a blender cup. Blend on low. Mixture should be almost smooth, with a few particles remaining for texture. Refrigerate for up to one week.

Directions: Fill a tall glass with ice. Combine Bloody Good Vodka and Balsamic Mary Mix. Stir. Garnish with an assortment of tasting garnishes such as cornichons, shrimp, rosemary, olives, peppers, etc.

Created by Kathy Casey

1.5 oz Square One Organic Vodka
4 shakes white pepper and celery salt
2 sprigs dill
2 shakes Worcestershire sauce
2 shakes Tabasco sauce
1 tsp olive brine
1 tsp dill pickle juice
1 tsp peperoncini pepper pickling juice
Squeeze of fresh lemon wedge
1 tsp horseradish
6 oz tomato juice
Garnishes: bacon slice, dill pickle

Directions: Combine all ingredients in a co*cktail shaker. Top with ice and shake lightly. Pour mixture into a pint glass and garnish with a slice of bacon and a dill pickle.

Created by H. Joseph Ehrmann of Elixir in San Francisco

For when you want a little change, the martini version of the Bloody Mary.

1.5 oz Square One Basil vodka
0.75 oz tomato juice or 5 cherry tomatoes, cut in half
0.5 oz fresh lime juice
0.25 oz simple syrup or agave nectar
Pinch of salt
1 tsp olive juice (i.e. Dirty Sue) or 3 drops Worcestershire sauce
Garnishes: cherry tomato, basil leaf and mini mozzarella ball

Directions: If using fresh tomatoes, muddle in mixing cup until puréed. Combine all other ingredients and shake with ice. Double-strain into a chilled co*cktail glass and serve with a "Caprese pick" — a skewered cherry tomato basil leaf and mini mozzarella ball.

Created by Allison Evanow, CEO and Founder of Square One Organic Spirits and H. Joseph Ehrmann of Elixir in San Francisco

A spicy, herbal blend of jalapeno syrup, fresh cilantro, heirloom tomato and olive juice.

2 oz Belvedere vodka
0.75 oz lime juice
0.75 oz jalapeno simple syrup
1-6 cilantro leaves
1/4 heirloom tomato
Splash of olive juice
Rim: 2 parts kosher salt + 1 part celery salt

Directions: Wet outside rim of a highball glass with a lime wedge. Dip rim into salt mixture. Set aside. In a co*cktail shaker, muddle cilantro leaves with tomato. Add remaining ingredients. Top with ice and shake vigorously. Pour contents into rimmed glass. Garnish with tomato wedge and cilantro leaves.

Created at the Napa Valley Grill in Westwood, CA

Who says you can't put bourbon in a Bloody Mary? This is a delicious riff on the classic Bloody Bull (Bloody Mary made with beef broth) featuring Knob Creek bourbon, homemade Bloody Mary mix, beef broth and A-1 sauce. Garnish with a slew of pub-friendly finger food.

1.5 oz Knob Creek bourbon
3 oz beef broth
3 oz Bloody Mary mix
Splash of Worcestershire sauce
Splash of A1 Steak Sauce
Garnishes: 2-3 large waffle fries, 1-2 slices of cooked bacon, skewered black olive, 2-3 slices of rolled salami

Directions: Combine all ingredients in a 16-oz glass. Add ice. Stir or roll contents well. Garnish and serve.

Created by Carol Latana of Todd English P.U.B.

1.5 oz vodka or feminine gin (i.e. Hendrick's)
3 oz tomato consommé*
Garnish: basil leaf or skewered cherry tomatoes

*Tomato Consommé
3 lbs tomatoes (preferably heirloom or Roma), puréed in a blender
1 cup mix of other tomatoes (i.e. cherry, heirloom, etc.)
1 garlic clove, minced
Sea salt and black pepper, to taste
4 tbsp chopped Italian leaf parsley
2-3 basil leaves, cut into long, thin strips
1 tbsp chopped tarragon
3 jalapeno slices (optional)

Makes 6 servings

Directions: Purée all tomatoes, garlic, basil, tarragon and jalapeno in a food processor or blender. Pour into a bowl. Stir well and add salt and pepper, to taste. Keep covered and leave out at room temperature for at least one hour. Strain through a layered cheesecloth. Don't force particles through the cheesecloth, instead letting juices naturally filter through. This may take several hours.

Combine all ingredients in a co*cktail shaker. Top with ice and shake moderately. Strain into a chilled co*cktail glass.

1.5 oz silver tequila
5 oz spicy bloody mary mix
2 dashes Tabasco sauce
Lime wedge
Rim: Kosher salt + chili powder + black pepper rim
Pony of Mexican beer

Directions: Rim the outside of a glass with lime wedge and dip into mixture of kosher salt, chili powder and black pepper. Fill with ice and set aside. To a co*cktail shaker, add tequila, bloody mary mix and Tabasco. Roll contents and pour into an iced glass. Open pony of beer and turn upside down in the glass.

1.5 oz savory vodka (i.e. Belvedere Bloody Mary Vodka, pepper vodka, etc.)
1 oz lemon juice
1 oz simple syrup
2 basil leaves
4-5 yellow cherry tomatoes
4-5 slices Japanese cucumber, chopped
2-3 turns of freshly cracked black pepper
Pinch of smoked paprika
Garnish: 3-4 slices of japanese cucumber, basil sprig
Salted rim (optional)

Directions: Combine tomatoes, cucumber, lemon juice, simple syrup and basil. Muddle. Add vodka. Top with ice and shake vigorously. Strain into a tall glass filled with ice. Garnish with basil sprig and another turn of black pepper.

Recipes by: Kim Haasarud, REDBOOK's Mommy Mixologist
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