Liven up brunch and tailgates with Homemade Bloody Mary Mix! This DIY blend layers bright citrus, bold spice and deep savory flavors — perfect for guests to build their own brunch cocktails.

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About this Homemade Bloody Mary Mix recipe
There’s nothing like a good Bloody Mary, is there? I distinctly remember all the good ones I’ve enjoyed with friends. For me, they simply make the day memorable, from the celery stalk garnishes to the complex savory flavors.
Similarly, it’s easy to remember a bad one too! That’s why the Bloody Mary mix you use is important. I prefer making my own mix — the store-bought stuff is always hit-or-miss for me.
With the right balance of spice, tang and umami, this mix easily outshines anything store-bought — and you can tweak it exactly to your taste. (Don’t have time to make it? I taste-tested a bunch of Bloody Mary mix brands in search of the best store-bought version!)
Further listening: The recipe below is my go-to! In 2023, I was on the Amused Bouche podcast, where hosts Jen and Abby blind taste-tested a bunch of bloody brands vs. my recipe. Guess who won out?! This fresh Bloody Mary mix recipe! It’s a winner every time.
Why you’ll love this recipe
This Bloody Mary mix is so easy — and I know you’ll love it as much as I do. And don’t just take it from me, it has over 100 five-star reviews.
- You can whip it up in about 10 minutes, and it makes enough for 24 cocktails — perfect for a crowd.
- Unlike with store-bought mixes, you’ll control both the freshness and flavors, tailoring your bloodies. You can scale back the horseradish, add sour pickle brine or douse on more hot sauce.
- Edible garnishes. Need I say more? (But I will anyway — I have 100+ suggestions for you!)
I have been looking for years, and years for a Bloody Mary mix that I could make that I wished I could order at a bar and say… This is a fantastic Bloody Mary. This is it, and I love it!. I made it down to the letter, and loved the taste… Making this in bulk now, what a great surprise! My hunt is over. Thanks so much!
–JMKeller

What is a Bloody Mary?
A classic cocktail made with vodka and tomato juice, everyone knows the classic Bloody Mary for its top spot on brunch menus everywhere. It has spicy, sour and umami flavors packed into every sip.
Many love this savory vodka cocktail as a newfangled “hangover cure,” but the origins of the drink actually date back to the pre-prohibition era. It was invented in Paris at Harry’s New York Bar in the 1920s.
This savory drink is often jazzed up with embellishments like lemon juice, hot sauce and Worcestershire sauce and garnished with as many fresh and pickled veggies, bacon, shrimp and lemon as you desire. (More ideas below!)
Though these drinks can be made by the glass, Bloody Mary mix is a pre-made solution that makes it easier to whip one up. Once made, all you need to do is mix it with vodka (or your spirit of choice), add your garnishes and drink up!

Ingredients
To make homemade Bloody Mary mix, here’s what you will need to stock up on at the grocery store:
1. Tomato juice: Tomato juice forms the backbone of a Bloody Mary. Choose a high-quality, 100% pure juice with no added sugar for the best bright, savory flavor. I prefer organic, but any unsweetened variety will do — you don’t want your bloodies tasting sweet!
2. Horseradish: Horseradish adds the signature spicy kick. Be sure to buy pure prepared horseradish, not “horseradish sauce,” which often contains mayo or cream.
3. Lemon juice: Fresh lemon juice brightens and balances the rich tomato base. Always squeeze it fresh if you can — bottled concentrate will work in a pinch, but fresh delivers the best zing.
4. Worcestershire Sauce: Worcestershire sauce brings savory, umami richness into the mix. You probably already have this all-purpose sauce on hand — it’s the secret weapon behind classics like burgers and Caesar dressing.
5. Salt & pepper: A pinch of sea salt or kosher salt enhances all the flavors, while freshly cracked black pepper adds a bit of bite and texture. Always taste it before you season — it’s what brings the mix together, but too much or too little can throw it off.
6. Celery salt: Celery salt deepens the classic flavor you expect from a Bloody Mary, tying in with the signature celery stalk garnish. If you don’t have it, substitute with a little extra sea salt.
7. Hot sauce: Don’t be scared! A splash of hot sauce adds depth and gentle heat, not overwhelming spice. Tabasco, Tapatio and Texas Pete are great choices — but pick your favorite. Cholula is mine!
Best vodka for Bloody Marys
Keep your favorite vodka on hand for mixing. I always recommend using the best vodka you can afford. A premium vodka will make a big difference. My go-tos are Absolut, Deep Eddy and Tito’s, but on occasion, I will splurge on Reyka or something local.
But don’t pre-mix the vodka unless you’re sure you’ll use it all — no one wants to waste good booze!
Don’t miss Vodka 101 where you can learn more about which bottles to buy.

Substitutions & variations
Want to mix things up? Try these ideas for a fun twist on the original Bloody Mary cocktail — this recipe is easy to customize to your taste. The joy of being your own bartender is the freedom to tweak them to your taste.
Spicy version: Swap in a spicy alcohol like hatch chile vodka or jalapeño tequila to kick up the heat right from the first pour. Then layer the flavors with a dash of cayenne pepper or a second type of hot sauce for extra heat and complexity.
Non-alcoholic version: This mix doesn’t contain any alcohol, so you can sip it on its own for a Mocktail Mary! You can also substitute a zero-proof spirit like Ritual gin alternative * or Seedlip Garden 108 *.
Have fun! Try swapping in one or more of these as your own secret ingredients:
- dill pickle juice: Adds the flavor of briny, bright and fresh dill.
- lime juice: Provides an extra punch instead of or in addition to lemon juice.
- soy sauce or coconut aminos: Brings in the unique umami element.
- olive brine: Calls in the salty, oceanic flavor of olives.
- garlic powder: Layers in a savory, spicy undertone.
- liquid smoke: Infuses a hint of smokiness.
Pick one or two to try, and before you know it, you’ll have a signature Bloody Mary mix all your own!

Instructions
Ready to make the best Bloody Mary mix? Let’s go!
- In a big bowl with a spout or even in a pitcher, combine all the ingredients (except the alcohol), and stir everything together until combined. I use a wooden spoon or spatula * — something long to stir it together.
- You can pour it back into your tomato juice bottle to store it or keep it in a large pitcher. Store the mix in the fridge until you’re ready to use it.
Storing the mix for later: Store in an airtight container in the fridge. It’s at its freshest when enjoyed within a week.
Tools & equipment
I like to use two of these glass carafes * with lids for parties. I divide the mix in two, and keep the spare in the fridge for when we run out. But you can use any pitcher that you have.
For serving drinks, a highball glass * is typical. That’s because the Bloody Mary is usually served tall and over ice.
You’ll want to get cocktail picks or bamboo skewers * to use for the essential garnish, too. Bloody Mary garnishes tend to be heavy and need support.
bloody mary must-haves



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How to make a Bloody Mary with mix
Now that you’ve made your own Bloody Mary mix, it’s time to put it to work. Here’s how to build a perfectly balanced Bloody Mary — with the right ratio of vodka to mix and all the best garnish tips.
- Prepare your glass. Rim an ice-filled glass with Bloody Mary rim salt if you like a seasoned edge.
- Add the base. Pour in 2 ounces of vodka and top with 6 ounces of Bloody Mary mix for a balanced 1:3 ratio. (For a stronger drink, use a 1:2 ratio instead.)
- Garnish generously. Stack it high with your favorite toppings — think celery sticks, pickled veggies, crispy bacon or even shrimp. The bolder, the better!

How to adjust the recipe
If you make this recipe as I described it, you will have a classic Bloody Mary mix on your hands. The beauty of homemade is having an easy mix that’s designed for customizing.
Too bland? You can make this a spicy Bloody Mary mix by adding more hot sauce or horseradish. You can also use spicy tequila or flavored vodka.
Needs more flavor? Add dill pickle juice or olive brine. More Worcestershire sauce or hot sauce is also an option.
Too salty? Add 1-2 teaspoons of brown sugar to add a touch of sweetness and some balance for the salty and sour flavors. To avoid this, add just a little salt at a time and taste it before adding more. Some Bloody Mary rim salt can also add texture and flavor to each sip.

Uses for Bloody Mary mix
Use this mix to make Bloody Marys, of course, but it’s perfect for a number of similar savory tomato juice cocktails. The traditional recipe is made with vodka, but its sisters are made by substituting the alcohol for something else.
- Try a Bloody Maria with tequila or mezcal.
- Next is the Bloody Derby, made with bourbon. It sounds weird, but you’ve got to try it.
- Made with gin, the Red Snapper — AKA the Bloody Bulldog — is my favorite version!
- The Cubanita, made with white rum, has so much flavor.
- Make a Virgin Mary a few different ways: With zero-proof alcohol, with a little bit of olive brine or as mix that’s simply sipped plain.
Other tomato juice cocktails
There are also a host of other tomato cocktails that are made with different types of mixers.
- Make green Bloody Marys with tomatillo juice, yellow tomato and cucumber.
- Canada’s national cocktail, the Bloody Caesar, is made with clamato juice not Bloody Mary mix. Clamato juice combines tomato juice, dried clam broth and spices.
- The Bloody Bull is made with Bloody Mary mix, but also has beef stock added in, which is a great way to add in some extra meaty flavor.
- Sangrita is a fruity tomato drink from Mexico that’s often enjoyed as a tequila chaser, but it could be delicious as a Bloody Mary mix too.
- Then there’s the Michelada. It uses tomato juice, not Bloody Mary mix, plus lime juice, hot sauce and beer.

Garnish ideas
Bloody Marys aren’t the same without garnishes! Serve up a bunch of options and a handful of bamboo cocktail skewers.
Here are some favorite garnishes for the ultimate Bloody Mary:
- spicy salt: For the rims of the glass (or salt with Old Bay Seasoning)
- celery stalks
- pickles: A dill pickle spear, sliced dill pickles or cornichons
- pickled vegetables: such as okra, jalapeños, carrots, cauliflower, green beans or asparagus
- olives: These blue cheese olives are great.
- cocktail onions
- bacon: I like to bake bacon ahead of time to serve with Bloody Marys
- citrus: Usually a lemon wedge or lime wedge
- shrimp: This Old Bay steamed shrimp would be incredible
- tomatoes: Grape or cherry tomatoes
- cheese: Cubes of cheddar or other flavorful cheeses
- snacky foods: Things like meatballs, fried oysters and mini sliders are always a fun touch.

Need more ideas?
Check out my ultimate list of Bloody Mary garnishes. There are more than 100 ideas to get you started!
Bloody Mary bar
If you’re having friends over for brunch or watching the big game, why not whip up a pitcher of homemade mix to keep on hand? You can also take it on the go for a tailgate or a picnic. Ask everyone to bring a creative garnish to keep it fun!
There are so many choices when it comes to these savory cocktails. So why choose? Set up your own Bloody Mary bar for a party and let your guests decide!
All you need is your favorite mix, lots of optional garnishes and a few types of booze for your friends and family to create their favorite bloody!
Another idea is to set up a mimosa bar to complement your savory cocktail bar! Pour a few different types of juices (like apple cider, cranberry or guava juice) into pitchers and place them next to a few bottles of champagne, a bottle of triple sec and fruity garnishes for an easy and impressive DIY drink station. (Maybe some beer too, for a beermosa!)
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Food and drink pairings
You can enjoy them while watching football, for brunch with friends or any time you are in the mood. I love serving them with Bloody Mary salsa, which has vodka too!
They’re great with savory breakfast foods like simple eggs and bacon or something fancier like shakshuka or eggs benedict. (Personally, I don’t love a bloody with sweet breakfast foods like pancakes — that’s mimosa territory.)
This breakfast martini would also be perfect alongside a Bloody Mary! It’s made with orange marmalade, gin and citrus juices. Or have a little fun with an Irish breakfast shot.
And don’t forget the coffee. Cold brew coffee concentrate and some homemade coffee creamer deserve a spot on the table as well! (Those with hangovers will thank you.)
FAQ
I get a lot of questions about homemade Bloody Mary mix — here are my best tips to help you make, store and tweak it to perfection.
Stored in an airtight container in the refrigerator, homemade Bloody Mary mix will stay fresh for up to 1 week. Give it a good stir before using, as some settling is natural.
Yes — Bloody Mary mix freezes well! Pour it into a freezer-safe container, leaving a little room at the top for expansion. Thaw it overnight in the fridge and stir before serving. Freezing is a great way to prep ahead for parties.
This recipe isn’t designed for canning. Because it uses bottled tomato juice and other ingredients, the acidity and safety can’t be guaranteed for water-bath or pressure canning. For food safety reasons, I recommend storing it in the fridge for up to a week or freezing it instead.
Customize it to your taste! Always taste as you go — it’s easy to tweak to your perfect flavor balance.
For a less tart mix, reduce the lemon juice slightly.
For a spicier kick, add more horseradish or hot sauce.
For more tang, try adding a splash of pickle or olive brine.
For a little more depth, add a pinch of smoked paprika or freshly ground pepper. For more brightness, squeeze in a little lime juice.
You can substitute V8 for tomato juice if you prefer that flavor profile. Just note that V8 can be saltier, so you may want to adjust the added salt to taste.

Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!

Homemade Bloody Mary Mix
ingredients
- 46 ounces tomato juice
- ¼ cup horseradish
- ¾ cup lemon juice
- ½ cup Worcestershire sauce
- 3 teaspoons black pepper
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons celery salt
- 2 to 3 teaspoons hot sauce to taste
instructions
- In a large mixing bowl *, add all ingredients and whisk until thoroughly combined.
- Decant into a pitcher or bottle. Store in the fridge until ready to use. Stir or shake well before using.
- If rimming glasses with salt, rub a lemon wedge around the outer edge of the glass. Place the rim salt on a small plate and roll the glass in the salt.
- Fill tall glasses with ice.
- If adding vodka or tequila, add 2 ounces of alcohol to the glass.
- Top with Bloody Mary mix.
- Garnish with a leafy celery rib, a wooden skewer of olives, bacon and/or a lemon wedge.
notes
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Kathy Hester says
This was so good! I used a vegan Worcestershire sauce, your jalapeno vodka, and garnished with hot pickled okra – yum!
Kathy Hester says
This was so good! I used a vegan Worcestershire sauce, your jalapeno vodka, and garnished with hot pickled okra – yum!
Kim says
I have been searching for a great bloody mary mix and this is our new favorite! Tastes great and love all the reminders for garnishes to keep it fun!
Sherry says
Yum! Bloody Mary’s are my favorite and this Bloody Mary Mix was so tasty. Thank you for the recipe!
Donna says
I love a good bloody mary, but this is the first time I have ever attempted making one at home. I loved this version, it packs some serious punch in terms of flavor! Will be making this one again for sure.
Jennifer says
I agree, there’s nothing quite like a good bloody mary and I’m so excited to try all your garnish suggestions!
Sandra says
No comparison to the store purchased mix. This is so fresh and delicious. Perfect for the brunch I hosted!
Min says
So delicious! It was a big hit and everyone loved it!
Susannah says
I’m so glad you loved it, Min!
Kathleen says
I was asked to bring Bloody Mary’s to our Easter brunch, so so glad I found you! All of the fun variations have my mind really going, thanks for so much great info! And I must find that bourbon barrel aged Worcestershire sauce! Oh my!
Susannah says
I’m so glad you are going to make this recipe for your Easter brunch! It’s such a good one and everyone can find a good fit with the variations.
Julie says
I got so much information from this post. My family loves bloody mary’s and the ones I put together for Sunday brunch were better than even our favorite restaurant!
Michaela Kenkel says
We made these last weekend and I have thought about them every day since!! The absolutely perfect mix!! I will never use store-bought again!
Susannah says
That is fabulous news, Michaela! I’m so happy you loved this recipe and it converted you from store-bought.
Brandi says
Just made my first batch for our girls Bloody Mary extravaganza! Smelled amazing! Can’t wait to try them!
Quelle Heure says
I have been looking for years, and years for a Bloody Mary (Maria) mix that I could make that I wished I could order at a bar and say…”This is a fantastic Bloody Mary” This is it, and I love it!. I made it down to the letter, and loved the taste, but then I did however add two tablespoons of soy sauce, it deepens the color, and an extra teaspoon of salt. I didn’t want it to fade when the Vodka was added. Making this in bulk now, what a great surprise! My hunt is over. Thanks so much! JMKeller
Susannah says
Oh, thank you so much, JM! I’m so happy to hear you fell in love with this recipe and that it checks all the boxes for you. It’s one of my favorites. Soy sauce is a great addition — thank you for sharing!
Shannon says
Going to make a big batch, what is the approximate shelf life , refrigerated ?
Susannah says
Hi Shannon! Tomato juice usually keeps for about a week after opening it. However, this will taste the best if enjoyed within 2-3 days of making it.
Crystal says
Can this recipe be canned with real tomatoes for juice? I mean you’d just have to jar it and water-bath for maybe 10 minutes because of the acid right?
Susannah says
Hi Crystal, Thanks for reaching out. I have never tried to can this recipe. In theory, I do think it could work if you canned it properly with a hot water bath, but I can’t say for sure. Since my recipe is made with bottled tomato juice, though, you might be better off trying a recipe made with real tomatoes. I’ve not made this one, but it looks like a solid recipe. Let me know if you try it!
Beverly O says
I loved the mix but way too much lemon. I will cut that to a ½ cup for my next batch
Susannah says
Hey Beverly! Glad you loved it! I like mine to be a bit tart, but I totally get wanting to cut it back.
Tim says
Made my first batch cutting down on horseradish , lemon juice,and Worcestershire. Was ok, but big mistake. Second batch I followed the directions. Better than any premixed bottles from the store
Susannah says
So glad to hear it turned out, Tim! It’s one of my favorites.
Cocktail Whisperer says
No Tabasco?! I don’t think Tabasco was mentioned once!
•A1 sauce
•Dill
•Horseradish
•Worcestershire
•Celery salt
•Lemon juice
•Salt & Pepper
•Pickle brine
•V8 (after carefully taste testing both tomato and v8 juices, I conclude that V8 makes a better, well-rounded Bloody Mary.
Cheers to you!!
Susannah says
Thanks for your comment! I do mention hot sauce, which could be Tabasco brand or any other.
Nancy says
How long does this last in the fridge? Thanks!
Susannah says
Hey Nancy! Good question. It will keep in the fridge for about 1 week. That’s because of the added lemon juice and other fresh ingredients.
Brett in PDX says
This is quite good! I halved the recipe and juiced one lemon and one lime as I only had one lemon. I also used low sodium V-8 as I prefer to tomato juice. I had to add a little more V-8 at the end as it is still pretty salty even with the low sodium juice. A little dill pickle juice would be a nice touch too!
susannah says
Glad you were able to make this recipe your own!
Marilyn says
I would love to can this. Do you think that would work or would I have to make changes to the recipe. Thank you.
Susannah says
Hi Marilyn, I have never tried to can this, but I do think it could work if you canned it properly with a hot water bath. Since my recipe is made with bottled tomato juice, though, you might be better off trying a recipe made with real tomatoes. I’ve not made this one, but it looks like a solid recipe. Let me know if you try it!
Rob says
Loved this spicy recipe, I freeze dried it, packaged it in portioned sizes and it worked wonderfully
Susannah says
So happy this worked for you, Rob, and that it froze well in portioned sizes.
JJ10004 says
I can drive to the local pub, order a bloody mary, drink it, and come home before this web page loads. Like so many pages it is loaded with fluff just to get placed high in a Google search. “Bloody” appears 82 times and “Mary” appears 77 times (as of this writing). And the recipe is more than 3/4 down the page. I honestly don’t see or taste anything special about this recipe, it’s just traditional.
Susannah says
Hey JJ, Thanks for your colorful feedback. Yes, it’s a classic Bloody Mary mix — not meant to reinvent the wheel, just to taste good. Customization and serving suggestions are in the “fluff” you mentioned (which loads faster than a pub run for most). Sounds like your word count may have included the comments, but hey — thanks for the thorough analysis. SEO helps people find the recipe, but I always aim to keep things useful, not stuffed with keywords.