Bloody Mary: The Ultimate Brunch Cocktail

Staff Writer
Try this New Orleans twist

A Bloody Mary is the ultimate brunch cocktail. Set up a Bloody Mary bar that allows guests to customize the spiciness of their drink to their liking, and add lots of vegetables, both pickled and plain, as a garnish.

During Mardi Gras, Bar Chef Lu Brow at New Orleans' Café Adelaide and the Swizzle Stick Bar goes through over 30 gallons of her homemade Bloody Mary base — the drink is a New Orleans favorite. — Allison Beck

Deliver Ingredients


For the Bloody Mary base:

  • 1 ½ ounces vodka
  • 1 teaspoon prepared horseradish, any color
  • 1 teaspoon or 2 splashes Worcestershire sauce
  • 2 dashes hot sauce
  • ½ cup vegetable juice or tomato juice

For serving:

  • Creole Seafood Seasoning, to taste
  • 1 medium-sized pickled pepper, skewered with sugarcane or toothpick*
  • 1 medium-sized piece pickled okra, skewered with sugarcane or toothpick*

*Note: Although we use sugarcane for our skewers, you can also skewer the vegetables with toothpicks.


For the Bloody Mary base:

Place ice cubes in an old-fashioned glass until it is two-thirds full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, and then let the mixture rest in the shaker.

For serving:

Wet the rim of glass with the mixture and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and okra.

Bloody Mary Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Bloody Mary Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.