Bloody Mary Mix

By Gabrielle Hamilton

Updated Jan. 12, 2021

Bloody Mary Mix
Gentl and Hyers for The New York Times (Photography and Styling)
Total Time
15 minutes
Rating
4(1,396)
Comments
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We’ve made hundreds of thousands of bloody Marys over the decades at Prune, with 11 variations, and this classic base mix has been the stalwart, gleaming engine of them all. The lemon juice is what makes it so bright and zingy, and the Sacramento brand tomato juice is clean, with perfect body, never muddy or thick. Prepared horseradish keeps its bite and moisture just about forever, whereas fresh grated horseradish loses its potency almost immediately, leaving dead bits of pencil shavings in the glass instead — so resist the urge to “improve” the recipe. Worcestershire sauce adds greater depth to the umami already inherent in tomato, and the Tabasco brand hot-pepper sauce brings vibrancy with its high acidity but very manageable heat. This bloody Mary is as refreshing as a virgin affair as it is when spiked and garnished.

Featured in: A Bloody Mary Mix That Is as Good Virgin as It Is Spiked

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Ingredients

Yield:About 8 to 14 drinks

    For the Bloody Mary Mix

    • 1(46-ounce) can Sacramento brand tomato juice (5¾ cups)
    • ¾cup plus 1 tablespoon Gold’s Prepared Horseradish
    • ½cup fresh lemon juice (from 3 or 4 juicy lemons)
    • ½cup Lea & Perrins Worcestershire sauce
    • 2teaspoons freshly ground black pepper
    • 2teaspoons Diamond Crystal kosher salt
    • 2teaspoons Tabasco hot sauce

    For Serving

    • Ice
    • Tito’s Handmade Vodka, for spiking (optional)
    • Celery ribs, pimento-stuffed olives and lemon wedges, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

40 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 533 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.

  2. Step 2

    Fill tall glasses with ice; pour the bloody Mary mix on top.

  3. Step 3

    If using the vodka, mix ¼ cup vodka with ½ cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.

  4. Step 4

    Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.

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Ratings

4 out of 5
1,396 user ratings
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Comments

GEB123

I converted this recipe to one serving, here it is: 4 ounces tomato juice 1 tbsp. horseradish 2 tsp. lemon juice 2 tsp. Worcestershire 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. hot sauce 3 tbsp. vodka (equals one shot, optional)

Geo Cooks!

A dear friend refers to a Virgin Mary as a Bloody Shame.

brutallyfrank

This sounds delicious. My secret ingredient for great a great Bloody Mary is celery salt.

Marilyn

Everyone raved about this! The BEST

Soraya Mosleh-Brooks

Served gazpacho at our party last night. This morning I grabbed a batch of this perfect Bloody Mary mix I had in fridge, added it to the gazpacho. This needs to be a thing. It’s magically delicious. Did not add vodka, but obv. ya could. You’re welcome 😁

Rebecca

Yes, a great recipe, but I always add Old Bay and celery salt, and an ever so light dash of soy sauce to mine. To me, it makes all the difference.

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