Go Back

Spicy Bloody Mary

A fiery and flavorful bloody mary that strikes the perfect balance between heat and savory complexity. Quick to make with pantry staples, highly customizable for different heat levels, and perfect for brunch or impressing guests with your bar skills.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 drinks
Course: Drinks and Beverages
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 ounces 90 millilitres vodka, preferably a clean, neutral brand
  • 6 ounces 180 millilitres tomato juice, fresh or high-quality canned
  • 0.5 ounces 15 millilitres fresh lemon juice
  • 0.5 ounce 15 millilitres hot sauce, such as Tabasco or sriracha
  • 0.25 ounce 7.5 millilitres Worcestershire sauce
  • 0.25 teaspoon horseradish prepared and freshly grated if possible
  • 0.125 teaspoon celery salt
  • 2 pinches black pepper freshly cracked
  • 1 pinch cayenne pepper or more to taste
  • 1 pinch sea salt for rimming
  • Ice as needed for chilling
  • 2 celery stalks for garnish
  • 1 lime wedge per drink for serving

Equipment

  • Cocktail shaker or mason jar with a tight-fitting lid
  • Measuring jigger or shot glass
  • Bar spoon or long mixing spoon
  • Tall drinking glasses (at least 12 ounces each)
  • Cutting board and sharp knife
  • Small bowl for mixing the spice blend
  • Strainer or fine-mesh sieve

Method
 

  1. Fill your tall glasses with fresh ice, packing it tightly so it doesn't melt too quickly and water down your drink.
  2. Mix together the celery salt, black pepper, and cayenne pepper in a small bowl. Rub the rim of each glass with a lime wedge, then press the rim firmly into the spice mixture so it adheres well.
  3. Pour 3 ounces of vodka into your cocktail shaker or mason jar for the two-drink batch.
  4. Add 6 ounces of tomato juice to the shaker with the vodka.
  5. Add the fresh lemon juice, hot sauce, and Worcestershire sauce to the shaker.
  6. Stir in the horseradish and a pinch of sea salt directly into the shaker.
  7. Cover your shaker tightly and shake vigorously for about 10 seconds, or stir very well if using a jar. Shaking aerates the mixture and ensures all the spices and flavours are evenly distributed throughout the drink.
  8. Strain the mixture into your prepared glasses filled with fresh ice, dividing it evenly between the two drinks. Pour slowly to maintain the spiced rim.
  9. Add a celery stalk to each glass, positioning it so it sits upright. Serve immediately with a lime wedge on the side, and taste before adding more cayenne or hot sauce if you want to push the heat higher.

Notes

Make a large batch of the spice mixture without the vodka and tomato juice, store it in an airtight container, and grab a jigger of it whenever you want to make a quick bloody mary. This base keeps for weeks. Use freshly cracked black pepper and freshly grated horseradish if possible for brighter heat. Chill everything before mixing for the best results. Start conservative with hot sauce and build heat gradually.