Bloody Mary Recipes
Kimchi Bloody Mary
This clever bloody Mary variation gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sauce.
Bloody Good Balsamic Mary
Although Kathy Casey's balsamic-spiked Bloody Mary mix is supertasty, you can simplify this recipe by using a store-bought mix.
Aviary's Bloody Mary
This deconstructed Bloody Mary can be made year-round with bottled tomato juice, but Craig Schoettler prefers using fresh, ripe tomatoes in the summer. As the colorful ice cubes melt in the cocktail, they slowly season the drink: The green cubes are made with celery, the black ones use Worcestershire sauce and the red cubes get their color and flavor from Fresno chiles. This way, he says, “the palate doesn’t get bored. The drink is ‘new’ with every sip.”
Fresh Tomato Bloody Marys
The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.
Zee Spotted Pig Bloody Mary
Bartender 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.
Thai Chile Bloody Marys
Jean-Georges Vongerichten serves zingy Bloody Marys spiced with a pureed Thai chile in place of the traditional Tabasco, giving these cocktails a subtle, fruity sweetness. Any mild hot red pepper will work.
Hellfire Club Bloody Mary
Black pepper, Tabasco and fresh chile give this delicious Bloody Mary a fiery kick.
Fresh-Squeezed Heirloom Bloody Mary
For this refreshing Bloody Mary recipe, make sure you are using the freshest possible tomatoes, as it will make all the difference in the texture and final flavor. If adding vodka, note that it does separate from the juice, so make sure to give it a stir before serving.