Bloody Mary

What could be better on one of the most stressful days of the year than a good, classic Bloody Mary?

In my mind, The Bloody Mary is the quintessential holiday drink. My dad always makes them for Christmas, New Years, Birthdays, Thanksgiving (you name it), and I’ve carried on the tradition in my own home. Hemmingway would approve.

Like most recipes, good quality ingredients will make or break this drink. I used organic vegetable juice, Dirty Sue Olive Juice, and Kettle One Vodka to really emphasized all of the Mary’s rich, sweet, and salty goodness. Though, try to wait until you’re done with your taxes to start cocktailing  — I mean, drink all the wine you want, but wait for the hard stuff until after you hit the post office. By the way, you actually have until Monday this year to send in your returns so… bottoms up!


Bloody Mary

Bloody Mary

Serves 2

1 cup vegetable juice

½ teaspoon Tobasco sauce

1 tablespoon Worchester sauce

½ teaspoon horseradish sauce

1 teaspoon lemon juice

1 tablespoon olive juice (I used Dirty Sue)

1/2 cup Kettle One Vodka

Lime wedge or lemon wedge



Celery salt


Pimento stuffed olive (I’m partial to Santa Barbara Olive Company)

Pickled snap pea, green bean or cornichon


Combine the veggie juice, Tobasco, worchester, horseradish, lemon, Dirty Sue, and vodka.

Put celery salt on a plate, then take a lime wedge and run it around the rim of your glass. Dip the rim of the class in the celery salt, then fill the glass with ice.


Pour your liquid mixture into the glass, and then add the celery stick and garnish.


I like to put the olive and pickled snap pea (or sometimes a cornichon) on a toothpick, and then run the toothpick through the celery so it doesn’t fall into the drink.