Easy Bloody Mary Recipe

Brooklyn Republic vodkaV8 Original tomato juiceSriracha hot saucePonzu sauceCento Pepperoncini pickled peppers

Who doesn’t like a good Bloody Mary? Alongside the margarita, it reins as one of America’s great unorthodox cocktails that remains wildly popular for a good reason–because  it tastes amazing. Possibly the best daytime drink, the Bloody Mary simultaneously gives you your vitamins and an excuse to drink at any time. After tasting my fair share of good and not-so-good renditions of this classic, and making them at home in a variety of incarnations, I’ve settled on an easy recipe with a couple twists.


Vodka (Brooklyn Republic pictured above; $22/750ml)

Tomato juice (V8 is the standard)

Hot sauce (I choose Sriracha over Tabasco because, well, it’s better)

Ponzu sauce (soy sauce, vinegar and lemon. Simple and delicious. Available at most Asian markets, though easy to make at home)

Pickle juice (Cento Pepperoncini pictured above. Jalapeno juice works great too)

I know what you’re thinking. “No worcestorshire sauce?! This is bullsh*t!” Too much worcestorshire is the downfall of many a Bloody Mary, and I’m not a big fan of the stuff in the first place. The flavor is extremely pungent, and can mask other flavors far too easily. I’ve been using ponzu sauce for awhile and I feel it works better. It’s salty, smoky, tangy and sour. As for the Sriracha, it’s the best hot sauce on earth. And it contains garlic and more salt. The pickled pepper juice is key, a trick I learned from Phillip Marie in NYC’s West Village, a humble restaurant with a wicked brunch and the best Bloody Mary I’ve ever had. Pepperoncinis are milder than jalapenos, but still pack quite a kick, and you can float one of these bad boys on top for a garnish–celery and olives be damned. As for the salt/pepper and the horseradish? You don’t need ’em.


2 oz vodka

1 tsp. Sriracha (or more for those who like it hot)

1 tsp. ponzu

1 tsp. pickle juice

fill tomato juice and ice cubes, stir, serve.

I don’t bother measuring these out, and if you’re at all decent at estimating portions, you shouldn’t need to either. You should have about twice as much tomato juice as vodka, and you just need a splash each of the hot sauce, ponzu and pickle juice.

As for the celery stalk, that’s up to you.

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