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The Best Bloody Mary

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“I will spare you the details - this my friend, Judy & her husband, Ed want to use this as one of the mixed drinks for their shindig - they tried it and loved it and even though it seems like a lot of work - they say it is worth it. Bon Appetit Magazine, September 2009 Edition. "The Bloody Mary, to quote cocktail guru Dale DeGroff, is like "backyard barbecue: Everyone thinks his is the best." We just might be able to settle that debate. At Holeman and Finch Public House in Atlanta, co-owners and bartenders Greg Best and Andrew Minchow serve the definitive artisanal Bloody Mary using surprise ingredients." Cooling & chilling times have already been included.”

Ingredients Nutrition


  1. Place first 6 ingredients in large pot.
  2. Add enough water just to cover (about 6 cups).
  3. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes.
  4. Discard bay leaf; add 1 tablespoon coarse salt and lemon juice; cool slightly.
  5. Working in batches, puree vegetable mixture in blender until smooth.
  6. Add enough water, if needed, to measure 8 cups.
  7. Cover and chill.
  8. Grind celery seeds with remaining 1 1/2 teaspoons coarse salt in mortar with pestle or in spice grinder.
  9. Add celery-seed salt, Worcestershire sauce, hot pepper sauce, horseradish, black pepper, hot chili sauce, and Guinness, if desired, to vegetable puree.
  10. Cover and chill Bloody Mary mix overnight.
  11. Stir Bloody Mary mix and vodka or gin in large pitcher.
  12. Fill tall glasses with ice.
  13. Divide Bloody Mary among glasses.
  14. Garnish with lime wedges and pickled vegetables.

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