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. 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.

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


  • 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


  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