Bloody Marys | Midwest Living

Bloody Marys

Bloody Marys

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  • Makes: 4 servings
  • Prep 10 mins

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A leafy celery stalk is the classic bloody mary garnish, but you can also use long picks with green olives and small pickles, or even a strip of crisp bacon or smoky beef jerky.


  • 2 cups tomato juice or vegetable juice cocktail, chilled
  • 3 tablespoons lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1/2-3/4 teaspoon bottled hot pepper sauce
  • 1/4 teaspoon celery salt or garlic salt
  • 1/4 teaspoon ground black pepper
  • Ice cubes
  • Vodka (optional)
  • Celery stalks with leaves
  • Green onions


  1. In a pitcher combine tomato juice, lime juice, Worcestershire sauce, horseradish, hot pepper sauce, celery salt, and pepper. Stir well. Pour into ice-filled glasses. If desired, stir in vodka (1 jigger or 3 tablespoons per serving). Garnish each serving with a celery stalk and green onion. Makes 4 (1/2- to 2/3-cup) servings.


  • Bloody Marias: Prepare as above, except add 1/2 teaspoon ground cumin to tomato juice mixture and substitute tequila for the vodka.


  • Wasabi Marys: Prepare as above, except substitute 1 teaspoon wasabi paste for the hot pepper sauce.

Nutrition Facts

(Bloody Marys)

Servings Per Recipe 4, sat. fat (g) 0, chol. (mg) 0, Fat, total (g) 0, carb. (g) 7, pro. (g) 1, iron (mg) 1, cal. (kcal) 29, calcium (mg) 20, Potassium (mg) 302, sodium (mg) 484, fiber (g) 1

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