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.

Active Time:
10 mins
Total Time:
2 hrs 10 mins
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.


  • 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


  1. 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.

  2. 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.

    Big-Batch Bloody Marys
    Greg Dupree
Related Articles