Bloody Marys

Garnished Bloody mary drinks on a metal tray

5 from 1 vote. Tap stars to vote

Make a batch of Bloody Marys for breakfast and brunch! It's a spicy tomato juice cocktail that helps revive after a late night out. My Bloody Marys feature a pretty garnish of grilled lemons and tomatoes!

Prep Time18

Cook Time5

Total Time23

Course: Breakfast, Brunch, Camping, Drinks

Cuisine: American

Servings: drinks

Calories: 269kcal

Author: Nancy Mock

Ingredients

12 ounces tomato juice, chilled
6 ounces vodka
¾ teaspoon prepared horseradish
1 teaspoons Tabasco sauce (this can be adjusted up or down depending on how spicy you like your drink)
1 teaspoon Worcestershire sauce
¼ teaspoon salt
dash of celery salt
dash of ground black pepper
1 small Roma tomato, washed (or 4 cherry tomatoes)
1 small lemon, washed
2 dill pickles (I like Claussen's or Grillo's brands)
2 stalks of leafy celery
crushed ice

US Customary - Metric

Instructions

Make the Bloody Mary:

To a large pitcher or 1-quart canning jar with a lid, add the 12 ounces tomato juice, chilled, 6 ounces vodka, ¾ teaspoon prepared horseradish, 1 teaspoons Tabasco sauce , 1 teaspoon Worcestershire sauce, ¼ teaspoon salt, dash of celery salt, and dash of ground black pepper.
Stir or shake the mixture well to blend everything together. Hold this aside.

Prepare the garnishes:

With a sharp knife and cutting board slice 1 small Roma tomato, washed into quarters. Slice 1 small lemon, washed into 4 pieces, removing any seeds.
Thread the garnishes onto a the skewer: first a piece of lemon, then tomato, lemon, tomato. Repeat this with the other skewer and the remaining lemon and tomato pieces.
Place the skewers onto a grill grate over a hot fire for about 1 minute per side, until grill marks are visible all over. Remove the skewers from the heat.
Cut a little of the end off of each of 2 dill pickles . Finally, trim the bottoms of the 2 stalks of leafy celery just enough so that when placed in the glasses the leafy tops stick out of the glasses like flowers in a vase.

Assemble the drinks:

Put a stalk of celery into each glass and then add in crushed ice. Use the knife to make a slit into the cut ends of the pickles and then slide a pickle onto the rim of each glass.
Shake or stir the Bloody Mary mixture one more time and fill both glasses.
Place the skewers of grilled garnishes either into each glass or lay it across the top of the glass. Serve the Bloody Marys immediately.

Note:

If you don't have a grill or fire, you can skip that step and just add the skewers with fresh ingredients to the glasses.

Notes

This Bloody Mary tastes best cold so chill it with plenty of ice or refrigerate the liquids ahead of time.
You can make the Bloody Mary mixture ahead of time. Hold it in the fridge, or bring it with you on camping trips in a sealed mason jar in a cooler with ice.

Nutrition