Bartender's Secret Bloody Mary Mix Recipe

5 from 6 votes

This is THE bloody mary mix recipe you need, vetted by hundreds of picky bar customers, and crafted by a seasoned bartender.

Prep Time5

Cook Time0

Course: Drinks

Cuisine: American

Servings: servings

Calories: 49kcal

46 ounces tomato juice I prefer Sacramento Tomato Juice OR RW Knudsen Organic Tomato Juice
4 tbsp horseradish with some horseradish juice
2 tbsp gluten-free Worcestershire sauce or your preference of worcestershire sauce
juice of 2 fresh lemons
2 tsp celery salt
2 tsp fresh black pepper
1 tsp Tabasco 10-15 shakes
1 tbsp olive brine aka olive juice
1 tbsp pickle juice optional

Squeeze the juice from 2 fresh lemons into a large pitcher
Add the remainder of the ingredients and stir to thoroughly mix. Taste and adjust seasoning as desired (i.e. sometimes I prefer super spice, I would double the tabasco if you like it very spicy)

Prepare a small plate with celery salt to rim the glasses (if you'd like)
Run a lemon wedge around the rim of a glass. Coat the rim glass with the celery salt by dipping the lemon-coated rim into the mixture on the plate.
Fill glasses with ice add 2 ounces of your spirit of choice (if using) Top with bloody mary mix.
Garnish with a celery stalk, lemon slice, and green olives and a pickle on a cocktail skewer or toothpick.

Nutrition information is without garnish or alcohol

Expert tip:

When entertaining prepare a gallon of bloody mary mix ahead of time. Keep it refrigerated and then serve in carafes or pitchers alongside options of vodka and gin with all the garnishes for your own bloody mary bar.