How to Make a Bloody Mary

How to Cocktail: Bloody Mary

San Francisco bartender and Liquor.com advisory board member H. Joseph Ehrmann says this is the world’s best Bloody Mary recipe.

INGREDIENTS:

  • Old Bay Seasoning
  • 2 oz Square One Organic Vodka
  • 4 shakes (about 1 tsp) Dried dill
  • 4 shakes (about 1 tsp) Ground white pepper
  • 4 shakes (about 1 tsp) Celery salt
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco Sauce
  • About .5 oz Elixir Juice (a mixture of olive brine, dill pickle brine and various other pickle brines) or pickle brine
  • Juice of 1 lemon wedge
  • 1 tsp Prepared horseradish
  • 4 oz Tomato juice
  • Garnish: Kosher dill pickle and cooked thick-cut bacon slice
  • Glass: Pint

PREPARATION:
Coat the rim of a pint glass with Old Bay Seasoning. Add the remaining ingredients to a shaker and fill with ice. Shake lightly—you want to mix the ingredients without melting too much of the ice—and pour (unstrained) into the prepared glass. Garnish with a kosher dill pickle spear and a cooked slice of thick-cut bacon. Don’t use a straw; drink from the rim in order to get a little of the Old Bay with each sip. And eat your bacon, dammit.

Discussion (13)

  • behrhornhydrotexlubecom1156262 posted 2 months ago

    When I was a bartender in the late 60s to mid 70s, people wanted me to make them my Bloody Mary which is similar to the article but I also used V8 juice and some beef bouillon in my mix. While a dash of Tabasco is enough you can use more Worcestershire if you want. An older man from Brennan's in New Orleans came to the bar and said I made the best Bloody Mary and co workers always wanted me to make for their after work drink.

  • rick.7a584 posted 4 months ago

    Sounds good, very interesting. A lot of extra ingredients that your average home bar may not have. And having nice thick sliced crispy bacon laying around in case someone wants a Blood Mary is not real practical. But if you are a pro in a bar......what the heck! ;)

  • jdd5935yahoocom12413793 posted 5 months ago

    I've always loved Bloody Marys and I like pickles however, the two combined does NOT sound at all appealing to me. GAG!

  • mangins@msn.com posted 9 months ago

    I think it would make me throw up... No insult intended.

  • hmaaron2001.38fd653 posted 9 months ago

    I have a very similar recipe EXCEPT you need to add celery seed (not just celery salt). The mixture should be made by the gallon at least 5+ days in advance and allowed to sit and have the flavors permeate the mixture. However, do not over spice the mix or it'll be too hot for most taste. Chill and add to glass with little or no ice.

  • patrickmooney73gmailcom7329321 posted 9 months ago

    Pretty close to my recipe. I do not add horseradish...it makes it taste like cocktail sauce to me. I use V8 as base. Always add pickle juice, olive juice, lime, lemon, celery salt, dash of old bay in mix and on rim, Worcestershire, Cholula or tabasco, salt, pepper. I always add a yeungling lager to mix as well, and I provide a "back" of yeungling to lighten drink. The carbonation really brings out some flavors. I garnish with pickle spear and bacon or steamed shrimp (if I have 'em).

  • redtaxi41.c4e4e posted 1 year ago

    This is close to what I make and the way I make it.. I have not used pickle brine or celery salt.. Next time I will try it your way this is even good as a virgin bloody Mary..I like the touch of bacon.. I make my own dill zesty pickles every
    summer

  • xireeshxmailru843678231 posted 1 year ago

    Yep, when you will add teaspoon of sugar syrup, the Mary becomes really full. It begins to work with all of receptors on our tongue. If you will add a little bit a lager beer on the float, it will become more fresh with a pleasant bitterness.)))

  • mickraut posted 1 year ago

    Old Bay does NOT contain MSG.

  • groucho4444hotmailcom45469289 posted 1 year ago

    I've bartened on an off for the last 40 or so years. I've seen many variations, which some are good and then some are.. you know. Since I was working in bars most of the time, I would make it by the gallon or half gallon.I discovered one constant for me, that some one taught me when I was first starting. To every gallon I add a teaspoon of sugar, which really cuts the acidity, like you were making Tomato sauce. My other extra is clam juice Clamato and make it a bloody Caesar, either way they are all good.


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