Citrusy, fresh, and bright—this flavorful Bloody Mary mix will make you feel like you’re on vacation. Mix it with vodka, gin, tequila, light beer, or lemon/lime La Croix—or drink it straight!
- juice of 1 lemon
- juice of 2 limes
- 1/2 Tablespoon Worcestershire
- 2 Tablespoons pickle juice
- 2 teaspoons hot sauce (your choice, see Notes)
- 3 cloves garlic
- 1 1/2 Tablespoons horseradish sauce
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons low sodium soy sauce
- 1/2 teaspoon tajín, plus more for rim
- 46 fl oz low sodium tomato juice or vegetable juice
- salt, to taste (if needed)
- chunks of cheese
- cocktail weenies
- little pickles
- pearl onions
- a whole dang cheeseburger
- fried chicken wings
- celery (lame)
- Add all of the ingredients BESIDES the tomato juice to a blender and puree.
- Then add the rest of the tomato juice. Taste it and adjust for your preference.
- If you’re pouring your mix back into the tomato juice bottle, you’ll have too much liquid. I recommend making bloody mary ice cubes with the extra!
- Chill for 4 hours or preferably overnight.
- When you’re ready to serve, sprinkle about 1 tsp of tajín on a plate, wet the rims of your glasses with a wedge of lemon or lime, and swirl the rim of the glass onto the plate of tajín until it’s evenly covered. Add frozen bloody mary cubes, as much BM mix as you want, and whatever you choose to mix into it! Add garnishes to a skewer and plop it into your drink. ENJOY!
- You can modify this recipe however you like—feel free to omit ingredients that you don’t like or have on hand.
- You can make this without a blender. Pour out 1 cup tomato juice into ice cube trays first, then just add all ingredients to the tomato juice bottle. Use a fine grater to grate the garlic so that there aren’t any big chunks.
- 2 teaspoons of a mild hot sauce like Cholula or Tabasco will only give this a light kick. If you are using a very spicy hot sauce, it’ll probably end up being spicier. Taste it as you go and make sure you like the flavor of the hot sauce you’re using!
- It’s best to make this mix the day before serving so that the flavors have a chance to develop.
- Mix will keep for 5–7 days in the fridge.
Keywords: tomato, pickles, citrus, alcohol