Bloody Mary

Bloody Mary

Created in Paris, the Bloody Mary has become a spicy Big Easy staple. In our rendition, Worcestershire sauce, hot sauce, celery salt, and black pepper unite to create a memorable flavor profile.

Bloody Mary
Makes approximately 2 quarts
  • 1 (46-ounce) bottle tomato juice
  • 1½ cups citron vodka
  • ½ cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 1 teaspoon celery salt
  • ½ teaspoon ground black pepper
  • Garnish: sliced lemon, celery leaves, pimiento-stuffed olives
  1. In a large pitcher, stir together tomato juice, vodka, lemon juice, Worcestershire sauce, hot sauce, celery salt, and pepper. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish servings with lemon slices, celery leaves, and olives, if desired.

For more New Orleans–inspired recipes, see “Bon Appétit: A Brunch to Remember” on page 33 of the May/June 2018 issue

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