Recipes Drinks Cocktails Bloody Marys Big-Batch Bloody Marys 4.0 (1) 1 Review 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. By Food & Wine Updated on February 11, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 2 hrs 10 mins Yield: 8 servings This crowd-pleasing Bloody Mary batch recipe 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-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 at least a couple hours for the flavors to meld and mingle. Pints of the Bloody Mary mix paired with bottles of vodka make stellar gifts. Ingredients 1 quart (32 ounces) vegetable juice, such as V8 3 tablespoons prepared horseradish 3 tablespoons Worcestershire sauce 3 tablespoons dill pickle juice 3 tablespoons fresh lemon juice 1 tablespoon hot sauce, such as Frank’s RedHot Original 2 teaspoons kosher salt 1 teaspoon celery salt 1 teaspoon black pepper 2 cups (16 ounces) vodka, divided Celery, for garnish Green olives, for garnish Fresh flat-leaf parsley, for garnish Lemon wedges, for garnish Directions Stir together vegetable juice, horseradish, Worcestershire, pickle juice, lemon juice, hot sauce, kosher salt, celery salt, and black pepper in a large pitcher. Stir to combine, cover, and chill at least 2 hours or up to 24 hours. To serve, add 1/2 cup plus 3 tablespoons Bloody Mary mixture to each of 8 pint glasses. Stir 1/4 cup vodka into each glass and fill with ice. Garnish glasses with celery, olives, parsley, and lemon wedges. Serve immediately. Greg Dupree Rate it Print