The Best Bloody Mary Recipe (+ Build Your Own Bloody Mary Bar)

This Bloody Mary recipe makes a spicy, flavorful vodka cocktail. Add as many toppings as you’d like to get your drink just right!

Give me a loaded Bloody Mary or give me a chardonnay. Because when it comes to brunch, I want more, more, more.

You might say this cocktail looks like a salad in a glass. I definitely wouldn’t disagree.

A loaded Bloody Mary is my dream. Snacking on all of the extra trimmings while I wait for my actual meal to arrive is kind of a necessity. I mean, it’s almost lunch. I didn’t eat breakfast. And this girl is hungry. Since it’s totally acceptable to sip one or two before noon, Bloody Marys are a favourite part of weekend brunches — just think of the powerhouse of vitamins you’re getting in each vitamin-fortified sip!

What’s in a Bloody Mary?

As with most cocktails, each person has their own special ratio of Bloody Mary ingredients they like to use. But no matter what flavor and texture you prefer your homemade Bloody Mary to have, you must make it with a good Bloody Mary mix.

While there are some decent bloody mary mixes on the market, creating your own Bloody Mary mix guarantees a fresh and flavorful mix. My recipe at the end of the post might just be the best Bloody Mary to slither past your puckered lips.

I use regular tomato juice as the base for my mix but if you prefer a bit more bite, V-8 or Clamato have built in flavor. Clamato is a bit thinner if you prefer the texture. I like to serve one mild option and one spicy. And then I spice it up even more once it hits my glass.

Prepared horseradish, celery salt, black pepper, garlic salt, worcestershire and a couple of dashes of Tabasco are the musts in my mix. Go hot or regular strength with your horsey sauce depending on your spicy preference.

When it comes to vodka, my Pickle-Infused Vodka adds a piquant punch. Cucumber or jalapeño would be a fun option too. Or stay classic with unflavored brands like Titos, Effen, Ketel One, Stoli or Smirnoff #57.

The Best Bloody Mary Recipe (+ Build Your Own Bloody Mary Bar)

Jump to Recipe This Bloody Mary recipe makes a spicy, flavorful vodka cocktail. Add as many toppings as you’d like to get your drink just right! Give me a loaded Bloody Mary or give me a chardonnay. Because when it comes to brunch, I want more, more, more. You might say this cocktail looks like a salad in a glass. I definitely wouldn’t disagree. A loaded Bloody Mary is my dream. Snacking on all of the extra trimmings while I wait for my actual meal to arrive is kind of a necessity. I mean, it’s almost lunch. I didn’t eat breakfast. And this girl is hungry. FC_ThaiPumpSoup_Long_100917_0945 × Volume 0% Since it’s totally acceptable to sip one or two before noon, Bloody Marys are a favorite part of weekend brunches — just think of the powerhouse of vitamins you’re getting in each vitamin-fortified sip! What’s in a Bloody Mary? As with most cocktails, each person has their own special ratio of Bloody Mary ingredients they like to use. But no matter what flavor and texture you prefer your homemade Bloody Mary to have, you must make it with a good Bloody Mary mix. While there are some decent bloody mary mixes on the market, creating your own Bloody Mary mix guarantees a fresh and flavorful mix. My recipe at the end of the post might just be the best Bloody Mary to slither past your puckered lips. I use regular tomato juice as the base for my mix but if you prefer a bit more bite, V-8 or Clamato have built in flavor. Clamato is a bit thinner if you prefer the texture. I like to serve one mild option and one spicy. And then I spice it up even more once it hits my glass. Prepared horseradish, celery salt, black pepper, garlic salt, worcestershire and a couple of dashes of Tabasco are the musts in my mix. Go hot or regular strength with your horsey sauce depending on your spicy preference. When it comes to vodka, my Pickle-Infused Vodka adds a piquant punch. Cucumber or jalapeño would be a fun option too. Or stay classic with unflavored brands like Titos, Effen, Ketel One, Stoli or Smirnoff #57. How to Make a Bloody Mary from Scratch Prep the homemade Bloody Mary mix. Stir together the tomato juice, horseradish, Worcestershire sauce, celery salt, garlic salt, black pepper, and Tobasco in a large pitcher. Rim the glasses with a mixture of celery salt and kosher salt. Dip the rim of the glass in a plate of shallow water, then roll the rim a mix of celery salt and kosher salt. Fill the glass with ice and add 2 ounces of vodka, then top it off with the Bloody Mary mix you prepared. Garnish with your favorite nibbles (I’ve shared an extensive list of Bloody Mary garnishes down below), and enjoy!

Creating a DIY Bloody Mary Bar

Some like ‘em mild, some want them over the top spiced, and everyone has their druthers. Therein lies the reason to create a Build-Your-Own Bloody Mary Bar for a mix and match cocktail soirée that will leave them sipping for more.

Show off your garnishing ingenuity by putting your pickled veggies and extra bites center stage for your guests to pick and choose and create a loaded drink. Or a simple one if that’s the way they roll.

And now for the good stuff: the garnishes. Go crazy or classic, it’s up to you to pick and choose the accoutrements to create your ultimate Bloody Mary.

My Favorite Bloody Mary Garnishes

When creating your Bloody Mary bar, the options are endless when it comes to picking the garnishes. A few of my favorite veggie garnishes are:

• Lemons

• Limes

• Celery

• Cucumber slices

• Kosher pickle spears

• Pickled beans and asparagus

• Pickled okra

• Pimento or cheese stuffed green olives

• Pickled beets, cauliflower or carrots

• Pepperocinis, peppadews or other peppers

• Pickled jalapeños

• Large caper berries

• Marinated artichoke hearts

• Marinated pearl onions

• Baby corn

Protein Garnishes

Those with a heartier appetite will appreciate having a few protein-rich garnishes as well. Here are a few ideas to get you started:

• Bacon

• Oysters

• Cooked shrimp

• Beef jerky or pepperoni sticks

• Steak bits

• Hard-boiled eggs

• Cheese squares

Additional Seasonings

For the seasonings, you can either make your own or choose a store-bought blend. A few of my favorite Bloody Mary seasonings are:

• Old Bay seasoning

• Garlic salt

• Garlic powder

• Celery salt

• Smoked paprika

• Lemon pepper

• Freshly ground black pepper

• Seasoned salts

Add-In Flavorings and Sauces

And for a dash of extra flavor, here are a few of my favorite sauces I like to add to my homemade Bloody Mary mix to switch things up a bit:

• Tabasco sauce

• Chohlula

• Frank’s Red Hot sauce

• Tapatio sauce

• Louisiana hot sauce

• Sriracha

• Worcestershire sauce

• Steak sauce

• BBQ sauce

• Pickle juice

• Olive brine

Can I Omit the Alcohol?

But of course! Virgin Marys taste just as good as Bloody Marys, assuming you flavor your mix well and don’t skimp on the garnishes.

Can I Prep the Bloody Mary Mix in Advance?

Yes, you can prep the mix up to a week ahead of time. Wait to stir in the vodka until you’re ready to serve the Bloody Marys, and keep the mix refrigerated in the meantime.

Tips for Making the Best Bloody Mary

Have skewers on hand that are long enough to fit the size of your trimmings for maximum loadability. You don’t want your guests to feel shortchanged on the garnishes.

Have plenty of ice on hand. Bloody Mary’s are best when refreshingly cold. Top the glasses to the rim with ice, and refrigerate the Mary mix before serving.

Create different flavored salts to rim your glass by combining kosher salt with different chile powders or herbs. Pour salts on small plates that just fit the rim of your glass. To coat, pour a small amount of water on a small plate. Roll the rim of the glass in the water and then in the salt.

The Best Bloody Mary Recipe

This Bloody Mary recipe makes a spicy, flavorful vodka cocktail. Add as many toppings as you'd like to get your drink just right!

Course Drinks Cuisine American Keyword Bloody Mary, Cocktail

Prep Time 5 minutes Total Time 5 minutes

Servings 8 to 10 drinks Calories 37 kcal

Ingredients Bloody Mary Mix

• 1 48 ounce can of tomato juice or about 6 cups

• 3 tablespoons prepared creamy hot horseradish

• 3 tablespoons worcestershire sauce

• 2 1/4 teaspoons celery salt

• 3 teaspoons garlic salt

• Tabasco sauce

• Freshly ground black pepper

• Pickle-infused vodka or regular vodka if you prefer

Assembling the Drinks

• 1 tablespoon celery salt

• 1 tablespoon kosher salt

Instructions

1. Mix the tomato juice, horseradish, worcestershire sauce, celery salt, garlic salt and black pepper in a large pitcher. Season with 10-15 shakes of Tabasco sauce, or to taste. Refrigerate until ready to serve.

2. To assemble drinks, mix the celery salt and kosher salt on a small plate. Dip the rim of your glass in a shallow amount of water, then dip into the salt mix and twist. Fill an 8-ounce glass to the top with ice. Add 2 ounces of pickle-infused vodka or regular vodka then top with bloody mary tomato mixture.

3. Garnish with limes, lemons, celery ribs, blue cheese stuffed olives, bacon strips, pepperocinis, cooked shrimp, hot sauce, pickles, pickled asparagus or green beans, pickled beets, chunks of cheese, and anything your heart desires.

Recipe Notes Be sure to have skewers on hand that are long enough to fit the size of your trimmings for maximum loadabilit

Shrimp Scampi

This shrimp scampi recipe is the best way to make easy look elegant with large shrimp bathed in a garlicky, lemony butter sauce dished up as an appetizer or served as a main with pasta, zucchini noodles, or over rice.

How to Make Shrimp Scampi from Scratch

When it comes to cooking dinner, easy elegance is what I’m going for these days. At first glance, this dish looks downright decadent. But in reality, it’s the poster child for simplicity. It’s like I’m an illusionist in the kitchen!

The truth is, the best shrimp scampi made from scratch couldn’t be simpler and literally takes mere mortals like you and me just minutes to prepare.

Whether you serve it as shrimp scampi pasta for a super quick weeknight meal or serve it to company for a chic nod to your faux fancy cookery, this dinner’s ingredients can always be stocked in the pantry and freezer for a sizzling bite any time.

What Shrimp Scampi Sauce Is Made Of

For what many eaters view as a fancy dish, shrimp scampi is totally easy to pull off for any level of cook and requires very few ingredients to do so.

Here’s what you’ll need:

• Frozen shrimp. For the best flavor, choose wild caught shrimp when possible. I prefer the large 21/25 Key West pink shrimp for their sweet flavor. Choose a frozen shrimp with the shell and tail still on, then shell and devein yourself. You can keep the tail or remove it. Shrimp still in the shell have more flavor and are cheaper. To ensure you’re getting the freshest shrimp possible, skip the seafood counter’s ice rink of thawing shrimp (it was originally frozen too, and how long have they been sitting there??) and go for a bag of flash-frozen shrimp you can thaw yourself by soaking in a bowl of cool water for about 10 minutes.

• Garlic. Choose fresh garlic over the jarred stuff. I prefer to press mine instead of mincing.

• Red pepper flakes. Red pepper flakes deliver a balanced heat.

• Olive oil. A fruity extra virgin is my choice.

• White wine. Choose a drinkable wine that’s on the drier side such as a sauvignon blanc or even a chardonnay.

• Butter. Salted or unsalted work equally fine and thicken the sauce.

• Lemon juice. Always use fresh lemon juice in this recipe.

• Kosher salt. Kosher salt isn’t as strong as table salt.

• Parsley. Use flat leaf or regular parsley. Mince it fine for just the right bits of brightness.

How to Add More Flavor

Layering flavor makes simple dishes sing, and this shrimp dish is no different.

• Steep the shrimp in a drizzle of olive oil and pressed garlic with a pinch of heat from red pepper flakes. This method infuses extra flavor into the shrimp before cooking.

• Gain extra flavor by allowing the shrimp to sit in the flavored oil for at least 20 minutes on the countertop or up to overnight in the refrigerator.

• Avoid using acids like lemon juice or vinegars to the shrimp marinade. Similar to ceviche, these ingredients will “cook” the shrimp. Sitting in an acid based marinade for too long could also make the shrimp mealy.

The Best Wine for Shrimp Scampi

Can you make shrimp scampi without the wine? Adding white wine to this scampi’s olive oil, butter, and lemon juice sauce gives it a depth of flavor that won’t ever leave you boozy woozy. See, the wine’s alcohol cooks out and evaporates while simmering, making it perfectly okay for kids or those who abstain to eat.

But if you prefer skipping the wine, substitute half chicken broth and half water in lieu of the wine.

How to Thicken Shrimp Scampi Sauce

The sauce for this shrimp scampi thickens and concentrates in flavor when cold butter is added to the warm wine and lemon juice, then simmered to reduce.

Whisking the cold butter into the warm sauce emulsifies the sauce and thickens it as the butter melts. It’s a French technique similar to the classic beurre blanc, and creates a satiny-smooth, velvety textured sauce you’ll be licking with a spoon.

What to Serve With Shrimp Scampi

• Any long pasta noodle will work for shrimp scampi pasta such as angel hair pasta, linguine, spaghetti or fettuccine

• Zucchini noodles, or a combination of pasta and zucchini noodles

• Steamed white rice

• Creamy polenta

• Gnocchi or risotto

• Turn them into appetizer bruschettas

How to Make the BEST Shrimp Scampi

Because this shrimp scampi comes together in just a few minutes, it's important to have all of your ingredients ready to go before you start cooking. Serve over pasta, white rice, or zucchini noodles, or serve on its own with chunks of hearty sourdough bread for dipping.

Course Main Course Cuisine French Keyword shrimp scampi

Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes

Servings 4 Calories 352 kcal

Ingredients

• 1 pound wild caught large shrimp with shells

• 4 tablespoons extra virgin olive oil , divided

• 4 cloves garlic , pressed or minced

• 1 teaspoon kosher salt

• 1/2 teaspoon red pepper flakes

• 4 tablespoons butter

• 1/3 cup white wine or chicken stock

• 2 tablespoons fresh lemon juice , or 1/2 lemon

• 1 tablespoon minced parsley

Instructions

1. Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl. Drizzle with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.

2. In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1 1/2 minutes then flip the shrimps over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don't brown too much and the garlic doesn't burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.

3. Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic. Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.

4. Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.

Pressure Cooker Chicken Biryani

Chicken Biryani is an ultimate one-pot chicken casserole. It is perfect for large gatherings or family feast. Making a chicken biryani in the pressure cooker not only saves lot of time but also biryani is evenly cooked. Even on busy weeknights a chicken biryani meal cooks in less than 20 minutes if you prep the ingredients beforehand! Serve Chicken Biryani with yogurt and salad of your choice.

SERVINGS : 246

READY IN : 1hr 40min

PREP TIME : 15min

COOK TIME : 24min

Ingredients

1 cup plain Greek-style yogurt 1 lemon, juiced 1 tablespoon ginger-garlic paste 1/2 teaspoon red chile powder salt to taste 2 pounds boneless, skinless chicken thigh, cut into bite-size pieces 4 cups basmati rice, rinsed 6 cups water 1/2 teaspoon saffron threads 2 tablespoons milk 1/4 cup ghee (clarified butter) 1 cup thinly sliced red onion 1 cup minced onion 1 teaspoon black cumin seeds 1 bay leaf 1 star anise 4 whole green cardamom pods 4 whole cloves 1 tablespoon ginger-garlic paste 1 cup diced tomatoes 2 green chile peppers, sliced 1 teaspoon red chile powder, or to taste 1 teaspoon turmeric powder 1 teaspoon garam masala salt to taste 6 cups water 1 tablespoon roughly chopped fresh mint leaves 1 tablespoon roughly chopped fresh cilantro leaves

Directions

1. Whisk yogurt, lemon juice, 1 tablespoon ginger-garlic paste, ½ teaspoon red chile powder, and salt together in a bowl until marinade is well combined. Add chicken pieces and stir to coat each piece with marinade and cover. Marinate chicken in the refrigerator for at least 1 hour or best overnight.

2. Place rice in a bowl and top with 6 cups water.

3. Sprinkle saffron into a separate bowl and top with milk.

4. Set pressure cooker to Sauté mode on High. Add ghee to inner steel pot; sauté sliced red onion until golden brown, about 2 minutes. Transfer sautéed onion to a paper towel-lined plate. Press Cancel.

5. Set pressure cooker to Sauté mode on Low for 12 minutes. Add minced onion, cumin seeds, bay leaf, star anise, cardamom pods, and cloves to inner steel pot; sauté until onion is lightly browned, about 4 minutes. Add 1 tablespoon ginger-garlic paste and sauté for 2 minutes.

6. Stir chopped tomato, green chile pepper, 1 teaspoon red chile powder, turmeric powder, garam masala, and salt into onion mixture. Sauté until tomatoes are softened and oil separates from the masala, about 5 minutes.

7. Mix marinated chicken pieces with marinade into tomato mixture; sauté chicken for remaining time. Press Cancel.

8. Add 6 cups water to the inner steel pot.

9. Lock pressure cooker lid into place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High for 5 minutes. Allow the steam release naturally.

10. Transfer soaked rice to a colander and drain well.

11. Pour soaked rice over chicken layer in pressure cooker and spread rice evenly. Sprinkle fried onion, chopped mint, and cilantro leaves over rice layer.

12. Pour saffron milk over fried onion layer.

13. Lock pressure cooker lid into place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High for 5 minutes. Allow steam to release naturally.

14. Remove lid and gently mix biryani using a fork.