When it comes to refreshing drinks, this virgin bloody mary recipe (or booze spiked original!) is the new top of my list. It’s a perfect blend of salty, savory, spicy, and just a hint of sweet – perfect for serving up at brunch, baby showers, summer gatherings, etc. I recently shared my favorite methods for extracting tomato juice – so really this recipe was inevitable. And, as usual, when making something like this at home you get to avoid all the nasty preservatives and other additives found in many supermarket bloody mary mixes. Want to make a virgin bloody mary? It’s as simple as omitting the booze (like I’ve done for this strawberry mocktail). Want it spiked? No problem, not only have I included the original vodka version below, but I’ve included several others, too! Plus, how to put together an amazing bloody mary bar! The result is the ultimate Bloody Mary – a drink that, if anything, improves over time as it sits and ‘marinates’ – so why not whip up a batch today?! It’s the perfect accompaniment to brunch dishes like Mexican huevos rancheros, spinach pancakes, tomato egg tortilla quiche, mushroom toast, or a breakfast quesadilla!
What is a Bloody Mary?
While the origins aren’t 100% known, it’s believed to have originated around the 1920s/30s by a bartender in the New York Bar in Paris. While the original bloody mary recipe contained vodka, tomato juice, Worcestershire sauce, tabasco, lemon juice, celery salt, and pepper – there have since been several variations of the drink. This includes a Caesar cocktail, which contains clamato juice (a mixture of tomato juice with clam juice), a Bloody Maria (which is made with tequila), a Cubanita (with rum), and a Red Snapper (with gin). Interestingly, this savory drink is also well known for its garnishes. Many businesses create “fully-loaded” bloody marys and an “ultimate bloody mary” topped with bacon, mini burgers, pizza, seafood like shrimp or lobster, etc. In this post, I’ll take you through how to make a bloody mary without alcohol (aka virgin bloody mary recipe) and options for several boozy add-ins based on your mood (and what you have available!). I’ll also discuss perfect bloody mary garnishes; because there isn’t much better than nibbling on all the garnishes – delicious!
The Ingredients In a Bloody Mary
Tomato juice: I used homemade tomato juice; you could also use more of a mixed vegetable juice like V8 (or make your own). Worcestershire sauce: make sure to use a vegan brand if needed. Hot sauce: for example, Tabasco, Frank’s hot sauce, or even sriracha. Lime juice: alternatively, you could use lemon juice or even some vinegar. This helps to add brightness to the drink and balance the natural sweetness of the tomato juice.Celery: the perfect garnish for a homemade bloody mary!Salt & Pepper: to garnish – adjust to taste! You could substitute the salt with celery salt. Garnish: I use a combination of celery and lime wedges.Ice cubes: these are optional, but I find that the colder the bloody mary, the better!(Optional) Vodka: you could stick to the classics with options like Smirnoff, Ketel One, Tito’s, and Effen. Alternatively, try something interesting like a ‘pickle-infused vodka’ or ‘chili-infused vodka’ for extra depth of flavor and a little ‘punch’!
For a bloody mary bar, I recommend mixing up a large batch of non-alcoholic bloody mary mix (without ice). Then your guests can decide whether or not they want to make a virgin bloody mary or one with alcohol.
Optional Add-ins & Variations
For the rim: you could use celery salt or lemon pepper.Other alcohol: instead of vodka, you could use gin, tequila, rum, cognac, or even bourbon. Many will transform this into another type of cocktail, but they’ll taste great!Horseradish: 1-2 tsp prepared horseradish is an excellent addition to any bloody mary (strained or not).Seasonings: a pinch of smoked paprika, garlic powder, lemon pepper, Old Bay seasoning, tajin spice, and seasoned salts. Extra liquids: pickle juice, olive brine, sriracha, BBQ sauce, etc. Clamato juice: to make a ‘caesar cocktail’ (virgin or not), swap out the tomato juice for clamato juice (or add some clam juice to the tomato juice).Club soda: if you want to prepare these virgin bloody marys with a twist, add a splash of club soda.
How to Make a Bloody Mary?
If you plan on using homemade tomato juice, then first prepare that – it takes just minutes to prepare! Then, add the tomato juice to a glass (or cocktail shaker), squeeze in some lime juices, and add the spices. Stir to combine thoroughly. Optionally you can first coat the rim of the glass with celery salt. To do this, rub the rim of the glass with a wedge of lemon/lime or press it against a damp paper towel. Then, pour a little celery salt on a plate and roll the edge of the glass in the salt until well-coated. Optionally you can add some ice. If you don’t want a virgin bloody mary, then also add in the alcohol of your choice.
The Best Bloody Mary Garnishes
There are tons of options for bloody mary garnishes, whether you want something veggie-licious, a savory protein boost, or more. Here are just a few top options!
Lemon/Lime wedges,Celery,Cucumber slices,Pickled cucumber, asparagus, beets, beans, or carrot,Olives,Jalapeno and/or other peppers – like mini bell peppers or pepperoncini,Pickled onions,Cheese (in squares) – vegan cheese will also work!Hard-boiled eggs,Cooked shrimp skewers (or even this coconut shrimp),Bacon or even this vegan coconut bacon,Dill, cilantro, or even parsley sprigs,Marinated artichoke hearts.
Or go a little crazy and top it with skewers of potato wedges and mini sliders or mozzarella sticks!
How to Make Ahead and Store
Make ahead: the bloody mary mix can be prepared between 1-2 weeks in advance and stored in the refrigerator, covered. Simply stir in the alcohol (optional) just before serving. Fridge: store the leftover virgin bloody mary mix in a covered container in the fridge and enjoy it within two weeks. If there is alcohol in it, then it will last even longer! Just make sure to store it towards the back of the fridge where it’s coldest.
Recipe Notes & Variations
Create a bloody mary bar: want to make up a large jug for a party/gathering? Then why not put together a bloody mary bar?! Set up a table with the pitcher of bloody mary mix (or even several like a spicy version, clamato version, etc.), alcohol, a few plates of ‘salt rims,’ and a selection of garnishes separated into different dishes. Make sure to keep plenty of skewers on-hand, too so that everyone can load up on all the toppings.Keep plenty of ice on hand: if you don’t want to risk a watered-down bloody mary, you can even freeze some tomato juice into ice cubes. Use high-quality ingredients: this Bloody Mary cocktail is super simple with fresh ingredients – so using the highest-quality ingredients is best: fresh tomato juice, good-quality vodka, etc. Adjust the acidity: based on how sweet the tomato juice is, you’ll need to adjust the amount of lime juice required. Allow the flavors to rest: I recommend preparing the bloody mary mix and allowing it to rest in the refrigerator for 30-60 minutes to allow the flavors to meld (as a bonus, it becomes more chilled – which tastes better!)
Other Refreshing Drink Recipes
Cucumber lemonadeMango LassiVietnamese avocado shake (Sinh to Bo)Mexican Horchata (Agua de Horchata)Ayran/ Doogh (Salty yogurt drink)Flavored water to keep you hydratedFresh Ginger Ale Recipe
If you try this original/Virgin bloody mary recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
