Get your Bloody on…

There are few things in life that I enjoy as much as sipping on a well made Bloody Mary. They are refreshing and reviving. Perhaps that is why they are often linked to curing hangovers! For me, it is much more than a beverage you drink to shake off the night before. The Bloody Mary is a culinary art form, often referred to as ‘The world’s most complex cocktail.’ It’s all about seasoning, balance, consistency and finishing touches like quality garnish- no matter how simple. But the sad truth is – very few establishments know how to make them well.

It takes fresh ingredients and a small amount of time to produce a good Bloody Mary and those two components are things restaurants rarely have much of– Fresh Ingredients and Time.

It’s unfortunate because more often than not, it’s the great swing in flavor and consistency from one bloody to the next that turns people off- for good. Personally, when I get a bad bloody mary- I don’t get turned off, I just get really sad. I’m sad because it is completely avoidable and with a little care, Bloody drinkers can rejoice! And let’s get real, in today’s day and age of $12 cocktails–am I wrong to expect to enjoy my drink? I think not. Enough with serving me cheap mixes, slopping a lemon on the side and sending me on my way. It’s time for Bloody Mary Lovers to unite and demand a good drink!

~Christina Collins [co-founder, local taste]

So what does it take to make a good Bloody Mary? Below is our reliable go–to recipe.


  • 1 1⁄2 ounces vodka (I like to eye this depending on the morning 🙂 )
  • 3 ounces Sacramento tomato juice (the one in the gold can)
  • 1 tablespoon lemon juice
  • 1 1⁄2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoon Pickle Juice or Clam juice (depending on your mood)
  • Hot Sauce to taste (not Tabasco if you can help it, it’s great in a pinch but… it’s Tabasco)
  • A pinch of fresh ground pepper
  • 1⁄2 tablespoon prepared horseradish (Golds works great)
  • 1⁄4 teaspoon celery salt for the rim


  • lime wedge for rim
  • Celery
  • Hot pickled green bean


Combine the lemon juice, Worcestershire sauce, fresh pepper, clam or pickle juice, horseradish and hot sauce in a glass. Add your tomato juice and stir. Add the Vodka. Mix together by pouring it into a mason jar, back and forth, and back again.

Pour the celery salt onto a small plate. Rim the top of the mason jar with a lemon wedge and dip the jar upside downit into the celery salt to create a seasoned rim.

Now Fill the jar with ice, and pour your bloody mary mix over the ice.

Garnish as dynamically as you like. Cheers!