Sriracha Bloody Mary

Sriracha replaces Tabasco in this version of a Bloody Mary.

Plus: Ultimate Cocktail Guide

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  • Servings: 4

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  • 4 cups tomato juice
  • 3/4 cup vodka
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Sriracha
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • Kosher salt and freshly ground pepper
  • 4 large caper berries
  • 4 pickled onions
  • 4 tender celery stalks, leaves attached

How to make this recipe

  1. In a large pitcher, mix the tomato juice with the vodka, lemon juice, horseradish, Sriracha, Worcestershire sauce and celery seed and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

  2. Thread a caper berry and a pickled onion on each of four toothpicks. Fill glasses with ice and add the Bloody Mary. Garnish each drink with a celery stalk, a caper berry-onion toothpick and serve.

Contributed By Published March 2014

470737 recipes/sriracha-bloody-mary 2013-12-06T23:51:33+00:00 Melissa Rubel Jacobson fall|summer|barbecue-cookout|cocktail-party|american|cocktails|4|web-exclusive march-2014,melissa rubel jacobson,sriracha bloody mary,spicy bloody mary recipe,tomato juice cocktail,asian bloody mary recipe recipes,sriracha-bloody-mary 470737

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