Bloody Marys

A classic Bloody Mary is made with vodka, tomato juice and flavorings like Worcestershire, Tabasco, horseradish, salt and celery. But like any other cocktail, there are dozens of variations of this savory brunch-time classic. Jean-Georges Vongerichten likes to use pureed Thai chile instead of Tabasco, which gives the drink a subtle sweetness and just a little heat. If you’re not a fan of vodka, use tequila instead and make a Bloody Margarita, complete with a lime wedge and salted rim. Whether you’re a Bloody Mary traditionalist or are looking for a hangover cure, F&W’s guide has dozens of recipes for this cocktail favorite.

Most Recent

Big-Batch Bloody Marys

You know what’s easier than a bloody mary bar? Preparing a big-batch mary that’s so good, your guests don’t have to do any DIY work. This crowd-pleasing mix starts with the toned-down tomato kick of V8, then gets a double smack of heat from zippy horseradish and hot sauce. Regular pickle juice adds a puckery sweet-and-sour touch, but we really love the extra heat from a jar of spicy pickles (Wickles is our current brand crush). Be sure to let the mix sit for a least a couple hours to let the flavors meld and mingle. Pints of the bloody mary mix paired with bottles of vodka make stellar gifts.

Aquavit and Fresh Tomato Bloody Mary

Rating: Unrated
2
To get the richest flavor for your Bloody Mary mix, use superripe, heavy red tomatoes. If you can’t find adequate vine-ripened tomatoes, use red cherry tomatoes in their place. Slideshow:  More Bloody Mary Recipes 

Oyster-Topped Bloody Marys and Birthday Champagne with Vodka-Soaked Gummy Bears

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

Summer Cocktails, Bloody Marys and Pink Sake

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

More Bloody Marys

Zee Spotted Pig Bloody Mary

Rating: Unrated
1
The Spotted Pig, New York CityBartender Anna Vanderzee suggests making the mix for this recipe one day in advance to allow the spices and horseradish to marry with the tomato juice. Classic Cocktail Recipes