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–+ servings
A pitcher-full of outstanding Bloody Marys is easy to make and infinitely tastier than store-bought mixes. Bloody Maria, Dirty Mary, and Virgin Mary variations are included and are customizable by the glass. Cheers to that!

Jack's Favorite Bloody Mary

5 from 1 vote
The only Bloody Mary mix you will ever need is easy to make and offers the perfect balance of tangy, spicy, and perfectly tomatoey. Options for a Dirty Mary, Bloody Maria, and Virgin Mary are included .
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Prep Time 10 minutes
Chill time: 2 hours
Total Time 2 hours
Yield 6

Ingredients
 

  • 3 cups (24oz) tomato juice*
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 2 tablespoons (30ml) dill pickle juice
  • 2 tablespoons (30g) prepared horseradish
  • 2 teaspoons (10ml) Worcestershire sauce
  • ¾ teaspoon celery salt
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon garlic powder
  • ½-1 teaspoon Tabasco sauce (start with ½ teaspoon for flavor but very little heat and increase to taste – Our sweet spot is right in the middle)
  • 1 ounce vodka, per drink (or up to 2 ounces, to taste; omit for Virgin Mary)
  • Optional for garnish: celery stalks, dill pickle or mini cucumber spears, pickled green beans, shrimp, bacon, salami (or another cured meat of choice), green olives, lemon/lime wedges, pepperoncini, cherry tomatoes, a sprinkle of Old Bay

Instructions

  1. Before you start: The flavor of the Bloody Mary mix will meld and improve over time. So, if possible, prepare it several hours before serving, or ideally, the day before. 
  2. In a pitcher, combine the tomato juice, lemon juice, pickle juice, horseradish, Worcestershire sauce, celery salt, black pepper, garlic powder, and Tabasco sauce and stir well.
  3. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. Taste and add more hot sauce, horseradish, celery salt, and/or black pepper, to taste. 
  4. When ready to serve, fill glasses with ice. Add 1 ounce of vodka to each glass (or skip for a non-alcoholic Mary), and then fill the glass with the Bloody Mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, olives, etc.

Notes

*I often double the recipe, which is easy to do as many bottles of tomato juice are 48 ounces.
For a Virgin Bloody Mary, simply skip the vodka.
For a Bloody Maria, replace the vodka with tequila and use 1 tablespoon each lemon and lime juice. You can also use a lime wedge to wet the rims of the glasses and then dip the rims in chili lime seasoning or Tajín. 
For a Dirty Bloody Mary, add ½ ounce (1 tablespoon, or to taste) of olive brine per serving and stir. Alternatively (or in addition to for more olive flavor), place 4 pitted green olives (like Castelvetranos, but traditional Spanish olives work well too) in the bottom of a cocktail shaker and, using a muddler or the bottom of a wooden spoon, smash the olives so they break into big pieces. Add one serving (6 ounces) of the Bloody Mary mix, the vodka, and ice. Roll the cocktail by pouring it back and forth between the cocktail shaker and a large glass or a second cocktail shaker. Pour the drink and ice into a serving glass, garnish as desired, and serve.
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