Self-described party-thrower and party-goer Martie Duncan loves collecting stories and recipes everywhere she travels. She says that when it comes to her fellow southerners, almost everyone has a recipe (most a very closely-guarded secret) for the “world’s best” Bloody Mary (not to mention ribs, potato salad, and gumbo). After years of research, mixing, taste-testing, and sharing variations on the Bloody Mary with friends and hundreds of thirsty people at events, she says this really is the best.
Martie’s Classic Bloody Mary Recipe
For the Bloody Mary Mix:
- 3 cups tomato juice
- 4 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1¼ tablespoons prepared horseradish
- 2 tablespoons Worcestershire Sauce
- ½ teaspoon minced garlic
- ½ teaspoon Tabasco sauce
- ¼ teaspoon celery salt (plus more for rimming the glasses)
- ⅓ teaspoon Kosher salt
- ½ teaspoon black pepper
- Combine everything but the vodka in a blender and blend everything together until smooth.
- Transfer to a glass pitcher and chill.
- To serve, rim a glass (instructions below) and add one ounce good quality vodka (I often use Absolut Peppar for a spicy kick). Fill the glass with ice. Pour Bloody Mary mix over ice, leaving just enough room for garnishes. Let guests garnish at will.
For the Rim Mix:
- ¼ teaspoon celery salt
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 lemon or lime wedge
Combine celery salt, Kosher salt, and black pepper and spread onto a saucer. Use a lemon or lime wedge to mositen the rim of each glass. Dip the rim into the mix.
Garnishes & Mix-Ins
Limes, cut into wedges | Lemons, cut into wedges | Celery stalks with leafy green tops | Pickled green beans | Pickled okra | Green onion stalks | Tabasco sauce | Horseradish