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DIY bloody Mary recipe

DIY bloody Mary recipe

5 ratings

This tomato juice tipple became popular in 1920s America, and now no brunch is complete without it. Try our signature version, omit the vodka to make a delicious alcohol-free Virgin Mary, or have a go at our three inventive takes on the classic – the perfect way to spice up lazy weekend mornings. See method

  • Serves 6
  • 10 mins to prepare
  • 172 calories / serving
  • Dairy-free


  • 300ml vodka
  • 1.5ltr tomato juice
  • 2 lemons, juiced
  • 1½ tbsp Worcestershire sauce
  • 1-2 tsp Tabasco (optional)
  • 6 celery sticks, to serve

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    9g 9%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 8.7g Protein 2.2g Fibre 0g


  1. Fill a large jug with ice and pour over the vodka, followed by the remaining liquid ingredients. Season to taste.
  2. Mix well. To serve, pour into ice-filled glasses with celery sticks for stirring.

Delicious spins

Asian Infusion: Swap the Tabasco for a few dashes of sriracha to taste – depending on how hot you like it! Crush the ends of 6 lemongrass sticks to enhance their flavour, slice in half lengthways and use instead of celery.

British Twist: Muddle half a peeled and diced cucumber in a jug with 1½ tsp horseradish sauce. Slice 6 lengths of cucumber with a veg peeler and put in 6 glasses. Top up with ice, then pour in the Bloody Mary, omitting the Tabasco and celery.

Spanish Gazpacho: Dip the rims of 6 glasses in lime juice, then freshly ground black pepper. In a jug, muddle 1 seeded and diced red pepper with 5 basil leaves. Top up with ice, then pour in the Bloody Mary. Serve with a basil sprig and red pepper slice.

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