Garden Bloody Mary

5 from 3 votes

Garden Bloody Mary // Feast + West

Autumn might be around the corner, but there’s still a plethora of late summer produce. My mom gave me a ton of cherry tomatoes and sweet peppers from her garden but there was no way I could eat all of them. I roasted a bunch of them, then tossed them into the blender with some vodka, fresh garden herbs and other items from the pantry for a delicious Garden Bloody Mary.

This bloody mary is more tart than most, but so refreshing and full of flavor. Because of the yellow and orange hues in the tomatoes, the color winds up a bit on the russet side. The blender does everything for you here, so it’s pretty impossible to mess up!

Garden Bloody Mary // Feast + West

Pay close attention to your garnish! Bloody mary garnishes give you an opportunity to be creative. You can utilize stuff you already have in your pantry. (Seriously — I didn’t buy a single thing special to make this cocktail!) Pickles, olives, okra, carrots, tomatoes, peppers, bacon, lemon, lime and herbs — pick your poison and dress this puppy up however you please!

I’m headed to Raleigh this weekend to teach a workshop and see some friends. I’m gearing up for a ridiculously busy second half of September, so it will be nice to recharge a bit!

Click below to see the Garden Bloody Mary recipe! 

Garden Bloody Mary // Feast + West
Garden Bloody Mary // Feast + West

Garden Bloody Mary

Yield: 2 cocktails
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This Garden Bloody Mary blends fresh garden treasures. It’s more tart than most, but so refreshing and full of flavor.
5 from 3 votes
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For the Bloody Mary

  • 15 ounces cherry tomatoes halved
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 ounces vodka
  • ¼ cup water
  • 1 clove garlic peeled and pressed
  • 1 teaspoon olive brine or pickle brine
  • 1 teaspoon salt
  • 2 sprigs fresh thyme stems removed
  • 8-10 leaves fresh basil stems removed
  • 1 pinch cayenne pepper to taste
  • 1 pinch freshly-ground black pepper to taste
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 1 splash fresh lemon juice from half a lemon


  • Roast the tomatoes. Line a baking sheet with aluminum foil. Place tomatoes on top in one layer. Drizzle with olive oil and salt. Place in the top rack of the oven. Set the oven to medium broil for 10-15 minutes, or until fragrant and browning. Remove from oven and let cool.
  • Make the Bloody Mary. Add the remaining bloody mary ingredients and blend. If too thick, add more water. The consistency should be runny, not soupy.
  • Assemble the garnish. Pierce a skewer or though some of the ingredients for decoration and eating. Utilize any tall pieces, such as carrot or bacon, as a stirrer.
  • Serve. Pour mixture into glasses filled with ice.


Garnish ideas for Bloody Marys: 
  • pickles
  • olives
  • okra
  • carrots
  • cherry tomatoes
  • peppers (sweet or jalapeño)
  • bacon
  • lemon
  • lime
  • fresh herbs

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nutrition information

Yield: 2 cocktails

amount per serving:

Serving: 8ounces Calories: 170kcal Carbohydrates: 10g Protein: 2g Fat: 7g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 1850mg Potassium: 488mg Fiber: 2g Sugar: 5g Vitamin A: 1214IU Vitamin C: 51mg Calcium: 37mg Iron: 2mg
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!
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5 from 3 votes (3 ratings without comment)

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