Recipes Drinks Cocktails Bloody Marys Big-Batch Bloody Marys Be the first to rate & 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. 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. By Food & Wine Published on December 12, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 2 hrs 10 mins Yield: 8 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 Celery, green olives, fresh flat-leaf parsley, and lemon wedges 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