The Bloody Mary is the world’s only cocktail that doubles as breakfast. Vodka, tomato juice, a lot of seasoning, and a rim that looks like a side dish, it’s the brunch drink that eats like a meal. This collection covers every variation: lighter, spicier, smokier, meatier, and a few that are basically charcuterie boards in a glass.

Inside: Classic Bloody Mary (vodka, tomato, lemon, Worcestershire, hot sauce, celery salt rim), Extra Spicy Bloody Mary (with ghost pepper or habanero), Bacon Bloody Mary (bacon-washed vodka and crispy bacon garnish), Smoked Bloody Mary (with smoked paprika and smoked sea salt), Oyster Bloody Mary (served with a raw oyster floating), Bloody Maria (tequila instead of vodka), Michelada (beer-based Mexican version), Caesar (Canadian version with Clamato), Skinny Bloody Mary (lower-cal), and Virgin Mary (non-alcoholic).

Perfect for brunch, Sunday hangovers, game-day breakfasts, and any day that needs a savoury cocktail.

All Bloody Mary Recipes (with photos)

Aviation Gin Riblet

Aviation Gin Riblet

Bloody Mary

Bloody Mary

Mason Jar Bloody Mary

Mason Jar Bloody Mary

Mileena’s Bloody Mary

Mileena’s Bloody Mary

Virgin Bloody Mary Mocktail

Virgin Bloody Mary Mocktail

Bloody Mary Building Rules

The base: good tomato juice matters. Campbell’s is fine, but premium juice (Sacramento, Red Gold) makes a noticeable difference.

Heat: build in layers. Fresh horseradish + hot sauce + black pepper + celery salt. Each layer adds complexity.

The rim: celery salt is traditional. Tajin is Mexican-style. Bacon salt is luxury. Always dip the rim in lime juice first so the seasoning sticks.

Garnish: this is where Bloody Marys become weapons. Celery is baseline. Add olives, bacon, pickles, cheese cubes, cherry tomatoes, cooked shrimp, lemon wedge, lime wedge, beef jerky, pickled asparagus, pepperoncini. More is more.

Pair with: eggs Benedict, avocado toast, fried chicken, breakfast pizza.

Frequently Asked Questions

What goes in a classic Bloody Mary?

Vodka, tomato juice, fresh lemon juice, Worcestershire sauce, Tabasco, celery salt, black pepper, and a garnish of celery and lemon. That’s the 1930s base. Everything else (pickle brine, horseradish, olive juice, bacon garnishes) is a variation. A good Bloody Mary is balanced between spice, salt, citrus, and tomato, with the vodka sitting quietly in the background.

Can I make a Bloody Mary without vodka?

Yes. The non-vodka version is called a Virgin Mary. Swap the vodka for tequila and it’s a Bloody Maria, swap in gin for a Red Snapper, use mezcal for a smoky version. The tomato-juice base carries any savoury spirit well. The one swap that doesn’t work: bourbon. It clashes with the tomato acidity in ways you won’t forgive yourself for.

What’s a Bloody Maria?

A Bloody Mary with tequila instead of vodka. Blanco or reposado tequila both work. The agave character adds a vegetal note that complements the tomato and spice beautifully, and the drink reads more grown-up than the vodka version. Try it once and you might not go back.

Why is celery salt important?

Celery salt provides the savoury, slightly bitter anchor that distinguishes a Bloody Mary from spicy tomato juice with vodka in it. Without it, the drink reads flat and one-dimensional. A pinch around the rim and a shake into the mix. If you only own one ‘Bloody Mary spice’, make it celery salt.

How spicy should a Bloody Mary be?

Spicy enough to wake you up, not spicy enough to shut you down. A classic takes 3-6 dashes of Tabasco, a small pinch of black pepper, and a modest dose of Worcestershire. Horseradish adds kick without heat. The trick is building the spice gradually and tasting as you go; you can always add more, but unbuilding a too-hot Bloody is a long morning.