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Homemade Spicy Bloody Mary Mix

Make deliciously spicy, seriously savory, extremely easy Homemade Bloody Mary Mix for your next brunch! (Low FODMAP, Gluten Free)

Adapted from Cocktail Codex: Fundamentals, Formulas, Evolutions

Course Breakfast, Brunch
Cuisine American
Keyword cocktail, fodmap, homemade, low fodmap, savory
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cocktails

Ingredients

Spicy Bloody Mary Mix

  • 2 1/2 cups organic tomato juice
  • 1/3 cup Worcestershire Sauce
  • 1 ounce lemon juice
  • 1 ounce lime juice
  • 1/2 ounce pickle juice (optional)
  • 1/2 ounce hot sauce (plus more to taste)
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon smoked paprika
  • 1/2 teaspoon salt

Spicy Bloody Mary Cocktail

  • 2 ounces vodka
  • 5 ounces Spicy Bloody Mary Mix
  • 1/4 ounce lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • Pickle spear, celery, olives, and lime wedge, to garnish

Instructions

To make the Bloody Mary Mix:

  1. Combine all ingredients in a large bowl and whisk together. Transfer to a bottle and store in the fridge for up to one week.

To Make the Cocktail:

  1. Mix the salt and paprika together in a small dish. This will be used to rim the glass. Prepare a tall Collins or pint glass by running a lime wedge around the rim, and then rolling it in the salt mixture. Fill with ice.
  2. Repeat process for up to 4 individual cocktails.

  3. Combine the Bloody Mary Mix, vodka, and lime juice together in a cocktail shaker with a few ice cubes. Shake until frosty on the outside, and strain into the prepared glass(es). Garnish with pickle spears, olives, celery, and a lime wedge, as desired.

Recipe Notes

 

Large Format: Need a big batch of Bloody Mary cocktails for brunch? Make a pitcher! Combine all of the Bloody Mary Mix with 1 cup vodka and 1 ounce lime juice in a large pitcher and chill in the fridge. When ready to serve, prepare four glasses as described above and fill each with about a cup of Bloody Mary Cocktail. You can also cut the portions in half, serving a half cup to each guest in a smaller rocks glass, for a less potent cocktail that goes a bit further.