Updated on:
Jump to Recipe Print Recipe
Homemade Bloody Mary Mix is a quick and easy recipe!
It makes the perfect weekend drink and you can adjust the spiciness to your own taste
Once you make your own you’ll never want to go back to the store bought variety again because the taste is so fresh
Jump to Recipe
Table of contents
Making Homemade Bloody Mary Mix:
Every great Bloody Mary starts with a perfect Bloody Mary Mix!
I bought a store made mix for years, so when I made it at home the first time I was surprised how easy and economical it was to put together. Now, I always make my own and now you can too!
Bloody Marys always remind me of girls’ weekends, lazy beach days, and fun brunches. The trend right now is to add lots of fun garnishes to your bloody. This includes everything from bacon, shrimp, pickled beans, and baby cheeseburgers!
It’s so much fun to build a “Bloody Mary Bar” for parties because the choices are endless and everyone can add their favorite garnish.
After experimenting with many different versions I came up with an easy mix. You can use this as a base and add or subtract as much spice as you would like.
How do you make Bloody Mary Mix from scratch?
- Tomato Paste:
I use tomato paste instead of tomato juice as the base because it gives the mix a richer flavor. I like the ability to add water to the paste and make it as thick or thin as I want.
For every 6-ounce can of tomato paste, add about 3.5 cups of water to create the base for the mix. I whirl mine in a blender but you can easily whisk it or shake everything in a container.
- The Spices:
This is where the fun really begins because you can tailor the mix to your own taste. This recipe is pretty classic so use these “must-have” ingredients as your guide and finesse it from there.
- Worcestershire Sauce – adds a depth of flavor
- Minced fresh garlic or garlic powder – either will work
- Hot sauce – Tabasco or Cholula Hot Sauce are good choices
- Celery Salt – or celery powder
- Onion powder – or onion salt (but omit regular salt)
- Lemon juice – freshly squeezed!
- Horseradish – add more or less to suit your spice level preference
- Salt and pepper – to taste
How to make Bloody Marys
Once the homemade mix is made the rest is easy!
- To salt the rim of the glass: shake some celery salt onto a shallow plate. Rub lemon, lime, or water around the rim of your glasses and then dip into the celery salt.
- Add some crushed ice to the glasses.
- For each drink: Combine, in a co*cktail shaker, 8-ounces of the prepared mix with 2-ounces of your favorite vodka and some crushed ice.
- Shake well and then strain into the prepared glasses.
- Add your favorite garnishes and serve.
Variations on traditional Bloody Mary
- Bloody Maria – swap the vodka for tequila
- Bloody Caesar – use Aquavit instead of vodka
- Virgin Mary – Just the mix – no alcohol!
Garnishes for delicious Bloody Marys
Here are some fun garnish ideas to try, with and without a toothpick, to hold them in place:
- Celery stalk
- Cooked piece of bacon
- A grilled or poached large piece of shrimp
- Jumbo olives stuffed with blue cheese or pimento
- Lime or lemon wedge
- Dill pickle spear
- Pickled onion or green bean
- Cornichon
- Mini-Burger
How long does bloody mary mix last in the refrigerator?
You can store the mix in the refrigerator for about 2-3 weeks. Keep it tightly sealed and shake occasionally as seasonings will settle to the bottom.
Have you tried Bloody Mary Shooters with Shrimp or Oysters?
Make these fun Bloody Mary Shooter appetizers with this recipe. You just need shot glasses and a few garnishes. Great for any party!
Looking for some brunch recipes to pair with Bloody Marys?
How about making a Mimosa Bar and fluffy Homemade Waffles to go along with your Bloody Mary Bar for the perfect brunch combo!
- Crustless Quiche Egg Bites
- Buttermilk Pancakes
- Cinnamon Coffee Cake with Apples
- Baked Churro Donuts
- Cinnamon Baked Pears
Want to Save This Recipe?
Enter your email & We’ll send it to your inbox.Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from The Art of Food and Wine.
Print Recipe
4.62 from 36 votes
Homemade Bloody Mary Mix Recipe
Homemade Bloody Mary Mix is a quick and easy recipe for a great spicy Bloody Mary. The perfect weekend drink!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: co*cktails, Drinks
Cuisine: American
Servings: 4 8-ounce drinks
Calories: 48kcal
Author: Cyndy Ufkes – The Art of Food and Wine
Equipment
Blender
Ingredients
Bloody Mary Mix
- 6 ounces tomato paste
- 3½ cups water
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp chopped garlic, about 2 cloves, or 1 tsp garlic powder
- 1 Tbsp hot sauce, such as Tabasco or Cholula, or to taste
- 1½ tsp celery salt
- 1½ tsp onion powder
- 1 tsp lemon juice
- ½ tsp horseradish, or to taste
- ½ tsp freshly ground black pepper
- ⅓ tsp salt
Bloody Mary Drink Ingredients
- 1 Tbsp celery salt, for the rim of the glass
- 8 oz Bloody Mary Mix
- 2 oz vodka, or to taste
- Garnishes
Instructions
Combine all Bloody Mary Mix ingredients in a blender and blend for about 30 seconds.
Notes
The calorie count is for Bloody Mary Mix only. If adding vodka, add 140 calories for 2 ounces of vodka.
Want to make ahead and preserve?
- High acid foods can be safely Water Bath Canned
- “Hot Water Canning” is an excellent way to preserve high-acid fruits and vegetables. It is a straight-forward and easy process and we walk you through it step-by-step.
Nutrition
Serving: 8ounce | Calories: 48kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3243mg | Potassium: 521mg | Fiber: 2g | Sugar: 6g | Vitamin A: 657IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg
Reader Interactions
Comments
Steve
Made this for the first time for a Sunday brunch, it was real good. first time I had a bloody mary mix with the garlic, and i liked the fact it wasnt over powering. The only thing i did different was i used fresh squeezed lemon and lime juice, and upped the horse radish and black ground pepper because I like it a little extra spicey. I also made ice cubes with this mix,and used those instead of regular ice, so it wouldn’t reduce the flavor as they melted, plus it lets you stuff an extra pour of vodka in there as well. Made a total of 3 Bloody marys using 24 ounce mugs with 5 shots of vodka per mug and the frozen mix of cubes.Topped of each one with a colassal jumbo shrimp, fat slim jim stick, a stalk of celery and a skewer of 3 Blue cheese stuffed jumbo green olives, brunch in a mug!Reply
Cyndy
Wow – love all the new ideas. The ice cube trick is brilliant – thanks for stopping by and sharing these awesome ideas.
Reply
Terri
Great and easy mix. “One day” I’m going to can some tomatoes and use those. This recipe (as I stopped and taste tested) made me more aware of what spices fit my taste best.Now, I’m up for John’s recipe and some crab! I love that he uses Old Bay. I live in Alabama and I always use a sprinkle of Tony Chachere’s creole seasoning or BBQ dry rub in mine and on the rim.
Reply
Scott
Made this afternoon, really good! ThanksReply
Allyson Rotramel
I have a question – how long will this last in the frige and can it be frozen???
Reply
Cyndy
Hi – great question! I usually suggest refrigeration for about 7 days. I haven’t tried freezing it but I think it would definitely work. Just make sure to shake well once it is thawed out. Thanks for stopping by!
Reply
John
Love this for a basic starter mix and the additional ideas. Will try the paste once tomatoes season ends. We grow a lot of tomatoes and different varieties of sweet and hot peppers. We always use Sacramento Tomato Juice and supplement the base with vine ripened tomatoes deskinned and seeded. Multiple combinations of sweet and hot peppers depending on the guests. Being from MD our one gotta have addition is Old Bay Seasoning. For special occasions, usually the day after a crabbing trip, we “backfin” multiple blue crabs and serve the bloody marys with a Jumbo lump backfin with the swimmer fin attached, Jumbo Shrimp, Premium Smoked Bacon, and a chunk of fillet either beef or deer. I can’t tell u how many times people initially decline a bloody mary when offered saying they never liked them. I leave it at that,
or maybe a small chuckle.. Once they see one and try it they are life long converts. Oh yeah, I only serve Bloody Mary’s with one Vodka. Absolute Peppar. It truly makes a big difference. Just discovered your blog and love it. Thanks JohnReply
Cyndy
Love this story John – and now we are starving for MD crabs! We never understand why people aren’t wild for Bloody’s either and do our best to change their minds! Glad you stopped by!
Reply
Laura Beaver
Delicious 😋Reply
Cyndy
Thanks Laura ~ so glad you enjoyed it!
Reply
Jan
Can this recipe be pressure canned?
Reply
Cyndy
Hi Jan – I haven’t tried it so can’t say for sure but it definitely seems like it would work. Let us know if you try it!
Reply
Kelly
Just made for NYD brunch. Added a hefty pinch of sugar to cut the bite of the tomato paste. Really, really yummy on its own. Haven’t tried it with vodka yet. I think it will be good wake up juice tho!Reply
Jayne
Awesome – I drink it in the morning w/o vodka too!
Reply
Sara Rockwell
Delicious! First time making homemade Bloody Mary mix… will be saving this recipe and making again!Reply
Jayne
Awesome – glad you liked it! Thanks for stopping by!
Reply
Julia B
Made it today. Used Tequila for Bloody Marias. OUTSTANDING!!! I tried it without and with the blender at the end…preferred the whisk to the blender, as I liked the little bits of garlic- unblended. Thank you for this recipe! The tomato paste really makes it richer in flavor!Reply
Jayne
I love that you used a whisk – I admit I also do that from time to time because – GARLIC! I also love the idea of Bloody Maria’s. Thanks for sharing your ideas. Cyndy
Reply
Kristi Kaiser
Tried this today, and it was absolutely fantastic! Great recipe – had all the ingredients and the flavor was superb! Thank you!Reply
Jayne
Thanks Kristi – we’re glad you loved it!
Reply
Biana
What a great recipe! Making this for next brunch!Reply
Julie
So many reasons to make this co*cktail now! If not only for its appearance!
Reply
Anita
Hubby is in love. He’s allergic to alcohol, so he just drink the mix as is and treat it as soup. 🙂Reply
Jayne
I drink it alcohol-free sometimes too!
Reply
Andrea Metlika
Makes me want brunch right now. Love this so much!Reply
Phenie Ooi
I love how simple this is to make. Hubby really liked this. Will bookmark this recipe for sure!Reply
Katie
This will be perfect for parties!Reply
Irina
My mouth is watering looking at your pictures. I love the way you serve Bloody Mary… appetizing and intriguing!Reply
Whitney
I love the spice ingredients you used and can’t wait to try it. I usually fill mine with green olives too! It’s basically brunch in a glass.Reply
Jayne
Whitney, we agree! Bloody Marys are brunch in a glass!
Reply
Alexandra
These are definitely the best looking Bloody Mary drinks I have ever seen! This is a favourite of my Mum’s, so I know where I will be stopping by to try them soon 🙂 Thank you!Reply
Jayne
Thanks Alexandra and we hope you and your Mum love them!
Reply
Caroline
I agree, it really is so easy there’s not a whole lot of sense buying. Looks perfect for weekend brunch!Reply
Dorene
How long should I hot water bath them. Most tomato recipes say 45 minutes.
Reply
Jayne
Hello Dorene, Great question. Place the jars in the water, cover the pot, turn up the heat and bring to a boil. Let boil for 40 minutes. Turn off heat, let sit for 5 minutes in hot water. Remove from water and wait for the jar to “ping”! Thanks so much. JayneReply
Deb
These bloody Mary’s look fantastic, I’m going to make them just so I can eat all the garnishes!!!Reply
Jayne
Thanks Deb – We agree! The garnishes are the best part.
Reply
