Getting ready for your next boozy brunch? Fear not! We’ve got you covered with this tutorial on How To Build the Ultimate Bloody Mary Bar to impress all of your guests!
I just got back from a whirlwind trip to NYC and I’ve been feeling all the feels. Not only is fall my favorite time to visit the city, it also brings back all the memories of living there 6 years ago. It still blows my mind that it was 6 years ago!
Whether it’s the leaves changing in central park, the air conditioning units tricking you into thinking it’s raining or those laughter-filled boozy brunches, there is an energy to NYC that exists nowhere else in the world.
That being said, this same energy is the reason I had to leave because at some point it wears on you. But I do still have my occasional bouts of nostalgia for a place I used to call home.
Boozy brunch is a staple in NYC. Whether it’s Mimosas, Bellinis or Bloody Mary’s, gathering your friends for lunch, eating breakfast food and enjoying a drink (or 3…) is probably one of the things I miss most about NYC. Fortunately, I picked up a thing or two from living there!
Most importantly, I learned the art of the perfect Bloody Mary.
Let’s get into it…
The proportions for the ultimate Bloody Mary are important to nail down. The toppings come next. There’s also some substitutes you can make to spice things up (literally) but it’s best to get the basics down first.
1. VODKA – don’t skimp on the vodka. Using good quality vodka makes all the difference. I love Prairie Organic Vodka because it tastes great, is made from organic corn and uses sustainable farming practices. Plus you’re supporting their Minnesota co-op of family farmers. It’s truly the only vodka I buy and I always have one in my freezer just in case!
2. SPICE – everyone has their favorite hot sauce to use, but Tobasco is the traditional choice.
3. THE ESSENTIALS – it’s not a Bloody Mary without tomato juice, horseradish, worcestershire sauce and celery salt.
4. THE TOPPINGS – celery is a must, if only for aesthetic purposes (and stirring). Don’t forget to add your favorite pickled veggies and a protein if you’re feeling hungry.
Here’s my basic Bloody Mary recipe:
- 1 cup tomato juice
- 1.5 ounces (1 shot) of Prairie Vodka
- 1/2 tsp worcestershire sauce
- 1/2 tsp horseradish
- dash of hot sauce (or more to taste)
- juice, 1/2 lime
- pinch of black pepper
- 1 tsp celery salt - for rim
- 1 cup ice
- Celery stick
- pickled veggies
- protein - we like bacon or shrimp
- In a large jug or bowl combine tomato juice, vodka, worcestershire sauce, horseradish, hot sauce, lime juice and black pepper.
- Take lime wedge and rub around the rim of the glass.
- Place celery salt onto a plate and then run rim of glass through it to coat.
- Place ice in cup and top with Bloody Mary mixture.
- Garnish with celery stick and toppings of choice.
. Substitutions .
Replace tomato juice with Clamato juice – the Canadian in me would insist you do this, but Clamato juice can be hard to come by in the US. If you can find it, use it!
Replace tobasco with sriracha sauce. Trust me on this one!
Add a dash of black pepper to your celery salt. It’s the kick you’ve been waiting for!
Substitute your regular vodka for Prairie Organic’s Cucumber Flavored Vodka for a refreshing take on your Bloody Mary.
Disclaimer: This post is sponsored by Prairie Vodka. I was compensated for my time, however all opinions expressed are 100% my own. Thank you for supporting the brands who help make THM possible. Enjoy responsibly, 21 and up.
Do you like Bloody Mary’s? What’s your favorite breakfast cocktail?
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