How to Make Bloody Marys

Whether you are seeking a little “hair of the dog”, or simply want a delicious cocktail that is jam-packed with nutrients, the bloody mary is the perfect drink. However, there is technique that goes into the best bloody marys. Pouring tomato juice and vodka into a glass is not the true definition of the drink. A little bit of science and creativity are required.

How to Make Bloody Marys, Ceres Bistro, Worcester, MA

What you’ll need:

  • Tomato juice
  • Vodka
  • Lemon juice
  • Worcestershire sauce
  • Hot sauce
  • Horseradish
  • Celery Salt
  • Pepper


Fortunately with this recipe, measurements aren’t really a necessity. For this drink, you’ll want to make it in a pint glass. To begin, fill the glass with ice. This helps keep the various flavors from bonding together and creating a more bitter taste. Add a few dashes of Worcestershire sauce, celery salt, and pepper to the bottom of the glass. Pour in the tomato juice, filing the glass about halfway. You do not want to use bloody mary mix, just simple tomato juice. Add a shot or two of vodka. (While the intense flavors of the horseradish and tomato juice help mask the taste of the vodka, you still don’t want to buy the cheapest one. Go for a middle- of-the-road vodka, if you don’t have any top shelf on hand.)

Add a half of a teaspoon of horseradish and a few drops of hot sauce (you can adjust these measurements depending on taste). Squeeze a third of a lemon into the cocktail (or about one teaspoon if you’re just using the juice). Then you can drop the lemon rind right into the glass.

Pour the concoction into a shaker, but don’t shake (it will dilute the drink). Move the liquid between the glass and the shaker a few times and then return to the pint glass. Some people like to rim their glass with celery salt or a mixture of sea salt, pepper, and chili powder.

Last is the garnish. Most commonly, bloody marys are garnished with a celery stalk. Green olives are also popular, but you can put just about anything you’d like on the garnish. Bacon garnishes are currently quite trendy. Pickles, cherry tomatoes, shrimp, and charcuterie are just a few of the things that people have put as a bloody mary garnish. Anything savory that you can spear with a martini pick will probably taste great.

A great twist on the typical bloody mary is the Canadian national drink, the Bloody Caesar.  Instead of using tomato juice, start with Clamato juice instead.

The next time that you’re craving something spicy, you’ll now have the know-how to whip up and excellent bloody mary. Or, if you don’t feel like making it yourself, you could always stop by Ceres Bistro in Worcester. We have a number of unique cocktails to choose from.