Mocktail : Bloody Mary

two bloody mary mocktails garnished with lemons


Units Scale
  • 2 cups tomato juice, chilled
  • 2 1/2 ounces Zero Proof Vodka (optional)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons worchestershire sauce
  • 2 teaspoons prepared horseradish
  • 2 teaspoons olive juice / brine *dill pickle juice
  • 1/2 teaspoon tabasco hot sauce
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon black pepper
  • Ice
  • Glass rim: old bay seasoning & salt…lemon
  • Garnish: Celery, lemon wedge(seared?), olive, cocktail onion? Blistered tomatoes?


  1. In a pitcher or large measuring device combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, olive brine, tabasco sauce, celery salt, and pepper. Whisk well to combine without ice.
  2. On a small plate or 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.
  3. Pour Mary mix into an iced glass.
  4. Garnish with pickles, and green olives


-If making ahead of time, prepare the virgin bloody mary mix in a large 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.