The Bloody Mary

The Bloody Mary is arguably the most famous brunch cocktail recipe. While its origins are often debated, the most commonly accepted history holds that it was invented by Fernand “Pete” Petiot at Harry’s New York Bar in Paris during the early 1920’s. The Bloody Mary—in its most basic form a combination of tomato juice and vodka—is easy to make and allows for an infinite number of variations.

Below you will find our basic Bloody Mary cocktail recipe and links to our collection of Bloody Mary recipes and variants as well as links to stories about the history of the Bloody Mary. Enjoy!



Contributed by Wayne Curtis

  • 2 oz Vodka
  • 4 oz Tomato juice
  • Fresh lemon juice (about .25 oz)
  • Worcestershire sauce (3 dashes)
  • Tabasco Sauce (2 dashes)
  • Prepared horseradish (.25 tsp)
  • Celery bitters (2 dashes) or celery salt (2-3 dashes)
  • Salt and pepper

Garnish: Lemon wedge, celery rib, pickled green bean or as desired
Glass: Pint
The vodka and tomato juice are a blank canvas. Add both to a pint glass. Then add the remaining ingredients according to your taste—my preferences are in parentheses. Fill with ice and stir to combine. Garnish with a lemon wedge, celery rib, pickled green bean or whatever else you have in the fridge.

Vodka Bloody Mary Recipes:

Bayou Bloody Mary
Bloody Caesar
Bloody Kirby
Classic Bloody Mary
Grey Goose Le Citron Asian Mary
Grey Goose Mediterranean Mary
Karlsson’s Bloody Mary
Stoli Bloody Mary

Gin Bloody Mary Recipes:

Bloody Bulldog

Tequila Bloody Mary Recipes:

Don Julio’s Bloody Maria

Bourbon Bloody Mary Recipes:

Basil Hayden’s Bloody Mary

Beer Bloody Mary Recipes:

Bloody Roman

Articles About The Bloody Mary:

Behind the Drink: The Bloody Mary
Behind the Drink: The Bloody Caesar

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From our Friends



  • posted 1 month ago

    I like this drink in the mid-morning, it's soothing to the stomach~!

  • karla.barrette posted 2 years ago

    i am 51 years old and I started bartending when I was 19 years old,the new twists on bloody Mary's is a lil out there,of course when I started bartending there was none of the pre-mix stuff,it was all from scratch,to make a old school bloody mary I was tought this method, pint size glass with ice,add your celery salt,pepper,salt,worchester,tabasco(horse radish if they want it hot),green olive juice,this flavors your ice,next add your vodka,(cause it will blend your spices perfectly together) then add your tomato juice,some people like there drinks shaken, some don't, so I always asked,(me I prefur it shaken cause you blend flavors better)garnish with green olive,pickled asperagus,celery,and wedge of lemon,try it you'll be surprised the different taste of it,verses the bottle mixes,(ENJOY,JUST ME IN WYOMING)

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