Spicy Bloody Marys
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A spicy Bloody Mary cocktail made with tomato juice, horseradish, and vodka, garnished with pickled vegetables. Perfect for a slow Sunday brunch.
Ingredients
- 29.6 ml kosher salt
- 4.93 ml chili powder
- 1 lime wedge
- 473 ml tomato juice
- 44.4 ml lemon juice freshly squeezed
- 14.8 ml lime juice freshly squeezed
- 14.8 ml prepared horseradish
- 9.86 ml Worcestershire sauce
- 9.86 ml dill pickle juice
- 4.93 ml olive brine
- 4.93 ml pepperoncini juice
- celery salt
- hot sauce a few shakes
- black pepper freshly ground
- ice
- 177 ml vodka
- 2 pickled cocktail onions
- 2 pitted green olives
- 2 pepperoncini
- 2 lime wedges
- 6 dilly beans
Nutrition (per serving, estimated)
Estimated based off 13 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.5 mg
- Iron: 1.26 mg
- Magnesium: 21.9 mg
- Phosphorus: 43.7 mg
- Potassium: 398 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml kosher salt
- 4.93 ml chili powder
- 1 lime wedge
- 473 ml tomato juice
- 14.8 ml prepared horseradish
- 9.86 ml Worcestershire sauce
- 9.86 ml dill pickle juice
- 4.93 ml olive brine
- 4.93 ml pepperoncini juice
- celery salt
- ice
- 177 ml vodka
- 2 pickled cocktail onions
- 2 pitted green olives
- 2 pepperoncini
- 2 lime wedges
- 6 dilly beans
Prepare
- 44.4 ml lemon juice, freshly squeezed
- 14.8 ml lime juice, freshly squeezed
- hot sauce, a few shakes
- black pepper, freshly ground
Let's Cook
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Step 1.
In a shallow dish, combine 2 tablespoons kosher salt and 1 teaspoon chili powder. Stir to mix evenly.
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Step 2.
Rub the rims of two pint glasses or four highball glasses with a lime wedge, then dip each rim into the salt-chili mixture to coat.
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Step 3.
In a small pitcher or container, whisk together 2 cups tomato juice, 3 tablespoons lemon juice, 1 tablespoon lime juice, 1 tablespoon prepared horseradish, 2 teaspoons Worcestershire sauce, 2 teaspoons dill pickle juice (or 1 teaspoon olive brine), 1 teaspoon pepperoncini juice (if using), ⅛ teaspoon celery salt, a few shakes of hot sauce, and a few grinds of black pepper until well combined.
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Step 4.
Fill each prepared glass about three-quarters full with ice. Add 1½ to 3 ounces vodka to each glass, adjusting the amount to taste.
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Step 5.
Divide the tomato juice mixture evenly among the glasses, pouring it over the ice and vodka.
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Step 6.
For each glass, spear 1 pickled cocktail onion, 1 pitted green olive, and 1 pepperoncini onto a toothpick. Place one toothpick across the rim of each glass.
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Step 7.
Garnish each glass with a lime wedge and 3 dilly beans (pickled green beans). Serve immediately.