Bloody Mary

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A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavourings such as Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt. It has been called “the world’s most complex cocktail.”

Bloody Mary

Classic Bloody Mary

The perfect Bloody Mary is a hotly debated topic. Try this one for size: the key ingredients are all present and correct; the retro celery garnish is optional
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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Beverage
Cuisine: Various
Servings: 1 Bloody Mary
Calories: 240kcal
Author: The Cook



  • Place the ice into a tall glass and add the vodka.
  • Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well.
  • Adjust the seasoning, to taste, with salt and pepper and serve straight away.


Serving: 1drink | Calories: 240kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 84mg | Potassium: 391mg | Fiber: 0g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 36.7mg | Calcium: 15mg | Iron: 1mg
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Variations in alcohol

  • Bloody Beer – Beer, usually a light beer or lager, replacing vodka. Often served with Worcestershire sauce, black pepper, hot sauce, and/or lime.
  • Bloody Bishop – Sherry in equal measure to vodka.
  • Bloody Boyarsky – Grenadine, Tabasco sauce, vodka.
  • Bloody Cab – Cabernet Sauvignon replacing/in addition to the vodka.
  • Bloody Caesar (cocktail) – Clamato (tomato juice and clam broth), hot sauce, salt, pepper, Worcestershire sauce, and vodka. Rimmed with celery salt and garnished with celery & lime, or occasionally with pickled cucumber, pickled carrot, pickled string-bean, or even bacon. A Canadian classic drink.
  • Bloody Derby – Bourbon replacing vodka.
  • Bloody Fairy, Red Fairy – Absinthe replacing the vodka.
  • Bloody Geisha, Bloody Ninja – Sake replacing vodka.
  • Bloody Hillbilly – Moonshine replacing Vodka
  • Bloody Hogger – Bacon Vodka replacing vodka.
  • Bloody Jerry – Replace vodka with Madra Rua Irish Pub’s Heady Veggie Vodka or any other veggie infused vodka and add 1 pull of Guinness. A variation created by a long term customer of the Pub.
  • Bloody Marghioala – Ţuică (Romania) replacing vodka.
  • Bloody Maria – Tequila replacing vodka.
  • Bloody Maro (Georgian – ბლადი მარო (სისხლიანი მარო), bladi maro (siskhliani maro)) – Chacha replacing vodka.
  • Bloody Mary Jane – Green Dragon replacing vodka
  • Bloody Maureen – Guinness replacing vodka.
  • Bloody Molly – Irish whiskey replacing vodka.
  • Bloody Murder – Gin replacing vodka, black vinegar replacing Worcestershire sauce, wasabi sauce replacing horseradish, served with a cherry tomato pierced with a plastic sword stirrer
  • Bloody Pari – Arak (Aragh-e Sagi) replacing vodka
  • Bloody Philip – Thailand Lao Khao (literally white liquor) 80 proof, rice distilled, replacing vodka in equal measure
  • Bloody Pirate, Cubanito – Dark rum replacing vodka. The latter is commonly found on menus in Havana, Cuba.
  • Bloody Sunshine – Pickle instead of celery, habenero sauce replacing Tabasco. Originated in St. Louis, MO.
  • Bloody Scotsman – Scotch replacing vodka.
  • Bloody Skliva – Greek Tsipouro replacing vodka. Served with bars of cucumber.
  • Brown Mary or Whiskey Mary – Whiskey replacing the vodka.
  • Danish Mary or Bloody Dane – Akvavit replacing the vodka.
  • Michelada Clementina (or simply “Chelada”) – Mexican beer replacing vodka, usually flavoured with a couple of dashes of Worcestershire sauce and Maggi and Tabasco sauce. Usually made with Clamato (tomato juice with clam juice added). Usually the proportion of beer equals the tomato juice.
  • Red Eye, Calgary Red Eye, or Saskatchewan Red Eye – Traditionally, beer replacing vodka; now frequently, in a 50/50 mixture with Clamato in place of the tomato juice.
  • Red Hammer – Through the 1950s in the Northeastern U.S., while vodka was scarce, gin instead of vodka was known as a Bloody Mary; once vodka became readily available in those regions, the traditional vodka-based Bloody Mary was known as a Red Hammer for a time.
  • Red Snapper, Bloody Margaret or Ruddy Mary – Gin replacing vodka

Variations in mixers

  • Bloody Blackie – Served in a bar called Brunny Green in Melbourne, the staff claim it is made with dark matter taken from the universe via a liquor decanter, but it is commonly known to be made with coca-cola instead of tomato juice.
  • Bloody Bull – Beef bouillon and tomato juice. The drink originated at Brennan’s restaurant in New Orleans and is served at Commander’s Palace as well as other Brennan Family Restaurants.
  • Bloody Cary – Carrot juice replacing tomato juice, garnished with ‘ants on a log’ celery.
  • Bloody Eight or Eight Ball – V8 replacing tomato juice, or a mixture, usually equal parts
  • Bloody Greg – Traditional preparation, add extra horseradish, and extra olives.
  • Bloody LeRoy – Barbecue sauce replacing tomato juice, garnish with rib bone. Invented by the Reverend Horton Heat and Gibby Haynes during the recording of The Full-Custom Gospel Sounds of the Reverend Horton Heat, which Haynes was producing.
  • Bloody Mariyaki – Made with teriyaki sauce instead of Worcestershire sauce.
  • Bull Shot – Beef bouillon or beef consommé in place of tomato juice. It may also contain salt, pepper, lemon juice, Tabasco sauce and Worcestershire sauce.
  • Caesar, Bloody Caesar, Bloody Clam, Clam Digger, Red Wings or Clammy Mary – Clamato replacing tomato juice, much more popular in Canada than the traditional Bloody Mary.
  • Commander White – Pineapple juice replacing tomato juice.

Variation in drink format

  • Frozen Bloody Mary – Placed in a blender with ice.
  • Bloody Margaret – Similar to a Frozen Bloody Mary, but including milk or cream and served like a margarita, with a celery stick and/or a shrimp. A Virgin Margaret is a summertime drink inspired by the Orange Julius.
  • Flaming Bloody Mary – A small amount of 151 rum is floated on top and a string hangs outside the glass and is ignited for a cold weather drink.
  • Flaming, Frozen Bloody Mary – A frozen Bloody Mary is topped with 151 rum and ignited. Also called “Bloody Fire and Ice”. A ceramic mug is used to avoid shattered glass.
  • Bloody Marynara – Same ingredients as a traditional Bloody Mary, only substituting generic, grocery store-bought marinara for tomato juice. Served as a shot
  • Baja Style Bloody Mary, Bloody Maria – Another variation on the bloody Mary contains vodka and/or tequila, lime juice, Clamato, hot sauce, Worcestershire, salt, and vegetables. Vegetables used include onions, coriander, olives, and celery.


  • Bloodless Mary – Without tomato juice
  • Screw Mary – Equal parts vodka, orange juice, and tomato juice or V8, spiced to taste.
  • Bloody Mary-land, or Crabby Mary – Substitute 2 dashes Old Bay Seasoning for celery salt
  • Slutty Mary – Garnish with a sausage or simply with extra vodka added.
  • Bloody Charlie – Garnish with two olives, thus creating a Bloody Mary with balls

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