Classic Bloody Mary

Recipe from the King Cole Room

Adapted by R. W. Apple Jr.

Updated October 15, 2025

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(215)
Comments
Read comments

This humble Bloody Mary has its roots in a 2000 article by R. W. Apple Jr., who explored the origins of Worcestershire sauce, “perhaps best known as an indispensable ingredient" in the cocktail. Mr. Apple’s version doesn’t stray far from tradition, featuring the sauce prominently. Serve this version with a simple garnish of lime at your next brunch. (Betsey, Mr. Apple's wife, noted in the comments below that she always added horseradish and celery salt to those she served him at home. We think that's a grand idea.) —R. W. Apple Jr.

Featured in: EN ROUTE: ENGLAND; Toque and Dagger: The Sauce Secrets Of Worcester

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 serving

  • 2 dashes fresh lemon juice

  • 4 dashes salt

  • 4 dashes black pepper

  • 4 dashes cayenne pepper

  • 6 dashes Worcestershire sauce

  • 3 ounces vodka

  • 4 ounces tomato juice

  • 1 lime wedge, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

7 grams carbs; 226 calories; 1 gram fat; 1 gram fiber; 497 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine lemon juice, salt, pepper, cayenne and Worcestershire sauce in shaker glass. Add ice cubes, vodka and tomato juice. Shake and strain into highball glass with a few ice cubes. Garnish with lime, and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
215 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Betsey Apple

Since I was the one who made the Bloody Marys, and he drank them happily, I always added horseradish and celery salt!!

Betsey Apple

Tholzel

After having switched to Clamato (Strained tomato juice and claim juice) the regular Bloody Marys are almost undrinkable.

Rohn Jay Miller

Agreed on horseradish and celery salt as indispensable to the balance of flavors. Citrus garnish is perfect.

Tabasco, like Sriracha, has such a strong flavor, distinct from the tomato juice. I prefer a traditional Mexican hot sauce like Cholula.

Finally, V8 for me has better vegetable flavor, for my tastes.

Great recipe that respects the balance of flavors.

Dan

Low sodium tomato juice or V-8 to allow for celery salt and 1 tsp. or so of brine from the garlic stuffed olives used for garnish. A smoky, spicy salt rim for special presentation.

Corova Horse(radishe)s

Delicious recipe - word of advice though, if you are making the mix the night before, go easy on the horseradish, the flavours develop a LOT overnight. Would cut it down to 0.5 cup of horseradish rather than what the recipe suggests.

Scollingsworth

Def Celery Salt and Horseradish, plus Wasabi Powder, and some Beef Broth for depth. And I prefer mine with Gin rather than Vodka.

Private comments are only visible to you.

Credits

Adapted from the King Cole Room

Recipe Tags

or to save this recipe.