Bloody Mary 2.0

Bloody Mary 2.0

Brunch’s favorite savory cocktail…but better. May I humbly suggest that you make a double batch of the tomato juice and freeze half of it as ice cubes? No one wants a watered down Bloody Mary. And I like to garnish mine with a Slim Jim stir-stick, but maybe that’s just me…

Celery bitters are available at better liquor stores and, of course, on the interwebs.

This recipe first appeared on Season 13 of Good Eats.

Bloody Mary 2.0

  • 32 fluid ounces tomato juice
  • 8 fluid ounces pickle brine
  • 3 fluid ounces clam juice
  • 2 fluid ounces lemon juice
  • 1 fluid ounce Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon hot sauce
  • 1 teaspoon instant coffee
  • 8 fluid ounces vodka
  • Celery bitters
  1. Add the tomato juice, pickle juice, clam juice, and lemon juice to a small pitcher and stir until well combined.
  2. Add the Worcestershire, horseradish, hot sauce, and coffee crystals to the remaining juice mixture, and stir until the coffee dissolves. Pour half of the tomato juice mixture into an ice cube tray and freeze, 1 to 2 hours. Refrigerate the remaining juice mixture for at least 1 hour.
  3. Pour the vodka into 4 highball glasses filled with tomato juice ice cubes. Fill the remainder with the tomato juice mixture. Top with celery bitters just before serving.

Yield: 4 cocktails

Active time: 10 minutes

Total time: 2 hours 5 minutes



Add yours
  1. 1

    I made it as written the first time and I really didn’t care for it. Too thick, too salty, and too pickles. After some tweaking, I substituted Clamato for tomato juice and clam juice, and substituted 3 tbl olive brine for the 4 tbl pickle juice. I also tripled the hot sauce. I have to say that it’s now better than the ones at my favorite Bar in New Orleans

  2. 3
    The Hawk

    For those who like gazpacho, take the gazpacho ingredients and soak them overnight in Clamato. Strain the juice and use for the Mary. The oils from the vegetables extract from the tomato acid. Then make the gazpacho. Also, never forget the Pickapeppa. Up North in Leland, they make a Chubby Mary with a whole smoked chub in it. They also make their own horseradish infused vodka. MMMmmmmm.

  3. 6
    That Girl

    Tim Priddy is correct: bacon-infused vodka makes a totally kick arse bloody mary. Other versions became lackluster imposters once I had a bacon mary.

  4. 7
    John Jezierny

    I like my Bloody Mary hot and spicy and have found “Five Peppers” Bloody Mary Mix to be the start of a great bloody.
    It also needs good vodka. Some friends find cheap is good enough, but Tito’s really gets down to business. So, a half glass filled with Tito’s, and half with “Five Peppers”. Then add the basics. More horseradish, salt, pepper, celery salt, an olive with at least a teaspoon full of olive juice, a kosher dill pickle with another teaspoon of pickle juice, lemon juice, a lemon slice, a lime slice and finally the stalk of celery. This will make friends clamor for more.

  5. 8

    We mix everything except the tomato juice and bitters in advance and store in fridge. Then we mix our bloody mary by the glass. Works great.

  6. 17
    Wendy Molony

    I think I would just use the bottle of olive juice I bought for Dirty Martinis, instead of pickle juice, it’s delicious in bloody mary’s. I agree with the pickled okra garnish (from Charleston SC) I also like to rim the glass with a new product made locally, Bull’s Bay Red Mash Sea Salt. It’s a grinder with sea salt and chili peppers. I always squeeze a wedge of lime and lemon.

  7. 21

    Clam juice in a Bloody Mary? In Canada we call that a Caesar (or Bloody Caesar). Adding coffee sounds like a stroke of genius though!

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