Craving a Bloody Mary but not the alcohol? This recipe is full of flavor and spice, all the things you love, without the hangover.
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Fun Facts: A Virgin Bloody Mary is also known as The Virgin Mary, Bloody Virgin, or Bloody Shame. All of which are made with the same ingredients and garnishes as a Bloody Mary but without the spirits.
Ever heard of a Virgin Caesar? This equally delicious drink is like a Virgin Bloody Mary but instead uses clamato juice, which is a blend of tomato and clam juices.
So if you’re craving a regular bloody mary minus the alcohol, check out the recipe below.
- V8 Tomato juice – My favorite is definitely tomato juice of the V8 variety. Absolutely use the right tomato juice for you, Clamato juice is also another popular option.
- Fresh lemon juice or lime juice – Fresh is the way to go, if necessary using bottled lemon/lime juice works as well. Get the freshest lemon juice or lime juice by using a fruit juicer.
- Worcestershire sauce – I am pretty picky with my Worcestershire sauce, so it’s Lea & Perrins all the way.
- Prepared horseradish – Make sure to find only “prepared” horseradish, as this is the grated root mixed with vinegar. Creamy horseradish sauce is also prepared horseradish but it is mixed with sour cream or heavy cream.
- Olive juice/brine – dill pickle juice is an acceptable alternative to olive juice.
- Tabasco hot sauce – Cholula or a hot sauce of your choice.
- Celery salt – You should be able to find this at your local grocery store in the spice section.
- Black pepper – Freshly cracked black pepper will give the freshest peppery flavor.
- *Optional – Dash of garlic powder
- Ice cubes- Frozen water squares
- The rim of the glass – Old bay seasoning & salt…lemon or lime wedge for wetting the rim
- Garnishes – Celery stalk, Dill pickle spear, lemon wedge, and/or cherry tomatoes
How To Make
- In a pitcher or large measuring cup combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, olive brine or pickle juice, tabasco sauce, celery salt, and pepper. Whisk well to combine without ice.
- On a shallow saucer or in a small bowl pour old bay seasonings and flaky salt. Use a lemon wedge to wet the rim of your glass, then tip your glass upside down onto the plate to season the rim outside of the glass.
- Strain into two tall glasses with ice. Store any leftovers of virgin bloody mary mix in a large pitcher for up to a week. Keep refrigerated
- If making ahead of time, prepare the virgin bloody mary mix in a pitcher. Times the recipe by 3 to comfortably fill a large pitcher without any possible overflow. Do not add the ice at this time. Set in the refrigerator to chill and let those flavors meld together. Once you’re ready to serve, prepare your glasses and pour.
- Don’t add the seasonings first, as they could likely stick to the bottom of your shaker glass or pitcher and not incorporate fully. Add them after the tomato juice.
- Want a spicy bloody mary? Try a spicy tomato juice in addition to the tabasco sauce for a spicy virgin bloody mary mocktail
- Even more spice?! Add a dash or two of cayenne pepper.
- Get fun with the ice. There are so many different kinds of silicone ice cube trays out there. Check out the tools I use for the kinds I love.
- Between refreshing your drinks, give the mix a little stir. The seasonings may settle at the bottom making the top have a watery consistency.
Mocktail -> Cocktail
A classic bloody mary isn’t too far away from the virgin version.
So for those of you who do drink alcohol:
- 2.5 ounces of Vodka to the mix
- 2.5 ounces of Zero Proof Vodka for the NA version but with that boozy taste.
Serve immediately and drink responsibly <3
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