Bloody Mary Recipes

This clever bloody Mary variation gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sauce.

Although Kathy Casey's balsamic-spiked Bloody Mary mix is supertasty, you can simplify this recipe by using a store-bought mix.

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.”

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.

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.

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.

Black pepper, Tabasco and fresh chile give this delicious Bloody Mary a fiery kick.

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.