If you’re looking for the best Bloody Mary recipe, you just found it. This tangy, peppery cocktail is packed with bold Cajun seasoning, zippy horseradish and fresh garlic for just the right amount of heat. Topped with a few over-the-top garnishes, it’s the queen of brunch cocktails!
The key to a great Bloody Mary recipe is all in the spiced tomato mix. This version starts with a rich tomato base that’s loaded with lots of spices and seasonings so it’s got the perfect balance of heat and savory goodness. Even better? The tomato mix can be made the day before! A fully loaded Bloody Mary is the only way to go in my house, so when it comes to the crunchy garnishes, I LOVE to really stack them high. Big flavor and even bigger presentation is what it’s all about with this drink!
“Out of laziness, I usually grab a store-bought Bloody Mary mix, but not anymore! This was way easier to prepare than I expected and tasted truly incredible. Some Bloody Mary drinks taste watery, but this one had a strong, full savory flavor and great spice! I used fresh horseradish for even more bite and highly recommend trying that swap. ” — Brittany, home cook, homesteader, and recipe tester.
Bloody Mary Ingredients
Find the full printable recipe with specific measurements below.
- Vodka: Make sure it’s plain vodka with no added flavors! Using your favorite brand of vodka ensures you’ll like the final taste. I personally use Titos.
- Tomato Juice: Use a good quality one, like Jaffa or Sacramento brands if you can! A richer, thicker juice makes a noticeable difference to the final flavor and texture.
- Creamy Horseradish: This is one seriously powerful ingredient, so be very careful not to add too much. You can always add more later!
- Lemon Juice: When it comes to citrus, fresh is best. Avoid bottled lemon juice if you can help it! Reduce the amount by half if you use choose to use lime juice instead.
- Worcestershire Sauce: It adds lots of umami, but can be skipped. There is no swap for it.
- Hot Sauce: Tabasco or Frank’s hot sauce are my favorite for this.
- Garlic: Avoid garlic powder because it’ll make the drink grainy and won’t have as much zest.
- Cajun Seasoning: Some blends are spicier than others, so choose accordingly. I like to use Slap Ya Mama Cajun Seasoning.
- Salt and Pepper: Kosher or sea salt and freshly cracked black pepper are best.
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How To Make A Bloody Mary
Visit the recipe card below for the full directions.
Prep garnishes ahead. Wash and cut veggies the night before your brunch. Store them in airtight containers so assembling is quick and easy.
Let the tomato mixture rest. Refrigerate it for at least an hour before serving so the flavors can fully develop. It really makes a big difference and is definitely worth the wait!
Rim the glass for even more flavor. Dip the rim in lemon juice and then in cajun seasoning, celery salt, tajin, or any spicy seasoning blend you like.
Use chilled glasses. Pop your glasses in the freezer for 10 to 15 minutes before serving for an extra cold Bloody Mary drink.
Stir, don’t shake. Gently stir the mixture with a spoon instead of shaking it. Shaking can thin it out and dilute the flavor.
Bloody Mary Garnish Ideas
- Olives: Any kind of pitted olive is great for this.
- Pickles: Dill, spicy, or gherkins all work great.
- Fresh veggies: Go for celery stalks, carrots, radishes, or snap peas.
- Pickled veggies: Try okra, green beans, asparagus, and jalapeños.
- Lemon wedges: Lime or orange wedges are good substitutes.
- Onions: They can be diced or battered like onion rings.
- Proteins: You can use cocktail shrimp, saucy pork ribs, or crispy bacon.
- Cheese: Diced cheddar, gouda, or Muenster are great choices.
Make Ahead and Storing
Best made the day before so all the flavors meld together, it’s a great cocktail for brunch or parties!
The tomato mixture (without vodka) can be stored in an airtight container in the refrigerator for up to 5 days. You can also tightly close the pitcher with plastic wrap. Stir or shake well before serving since the spices may have settled.
To keep it around for even longer, freeze it! Transfer the mixture (without vodka) to freezer bags and freeze for up to 3 months. Thaw it overnight in the fridge and then serve as usual.
Best Bloody Mary
Ingredients
- 6 cups tomato juice
- 2 tablespoons creamy horseradish
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 garlic clove, minced extra fine, optional
- 1 teaspoon cajun seasoning
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 12 oz vodka
- Garnishes of choice, like Olives, Pickles, Celery, etc
- Cajun Seasoning or Tajin, for rimming the glass
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Instructions
- In a large pitcher, whisk together tomato juice, horseradish, lemon juice, worcestershire sauce, hot sauce, garlic, cajun seasoning, salt and pepper.
- Refrigerate until chilled, about 1 hour. (You can store this mixture for up to 5 days in an airtight container in the refrigerator.)
- To Serve: Place cajun seasoning on a small plate. Dip the rim of glass in a shallow water/lemon juice (or gently squeeze a lemon wedge around the rim) and then quickly dip into the seasoning.
- Fill a tall glass (12 oz or larger) with ice and add 2 oz of vodka. Fill with the Bloody Mary mix to the top and gently stir. Add your garnishes of choice and serve immediately!
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This has ALL the goods! My favorite brunch drink!
You can’t beat a good bloody mary! Perfect for holiday brunches!
This is absolutely amazing! Perfect for holiday brunch!
This is the perfect drink for our next party! My husband will love it!
This Bloody Mary recipe looks absolutely delicious! Yummy!
Perfect for a weekend brunch! this looks so good!
I love mine with a good kick of heat and this one delivers! Love a good Bloody Mary!
I’m making these for bookclub next week!
You my dear has come up with an amazing Mexican casserole dish that I love and now the amazing Bloody Mary mix. Thank you very much for your creative talents. Very much appreciated!