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A garden in a glass
This easy-to-customize Big Batch Bloody Mary recipe will take your brunch plans to new and exciting levels. Serve this pitcher full of fresh and zippy flavors next to a stack of pancakes, a charcuterie and cheese board, and a savory quiche for a meal your guests will never forget.
Whether you or your guests like them more boozy, briny, spicy, or herby, there are fun ways to adjust the flavors and garnishes in this recipe without breaking a sweat. When you really want to make an impression, lay all of your garnishes and mix-ins on a DIY Bloody Mary bar so everyone can make their drink just the way they like!
Every Bloody Mary connoisseur has a signature base they like, and this is mine. It’s easy to put together, can be made days ahead of time, and has a nice balance of tomatoey, briny, spicy, and herby flavors that everyone will love.
What is a Bloody Mary?
This tomatoey and tangy concoction is unlike any other vodka cocktail. It has a little bit of a kick from a long list of spices, herbs, and hot sauce, but goes down smooth thanks to the fresh tomato juice.
The original Bloody Mary recipe was invented in the 1930s in a bar in New York City’s famous St. Regis hotel. It was made with tomato juice, vodka, Worcestershire sauce, Tabasco hot sauce, lemon juice, and celery salt. Not much has changed since!
Bloody Mary ingredients
This elaborate list of Bloody Mary ingredients is simply a guide. The base always begins with tomato juice, vodka, and brine, but you’re welcome to add your signature spin to the list of ingredients:
Tomato juice
I can’t think of a better way to get your daily serving of vegetables than with a Bloody Mary.
The tomato juice base is sweet and earthy, giving this cocktail its signature flavor. There is no one brand of tomato juice that is best used in all Bloody Marys, so use your favorite storebought bottle (R.W. Knudsen tomato juice is my go-to) or make your own!
A proper Bloody Mary needs to be made with tomato juice and it shouldn’t be substituted for anything else, like clamato juice. That would make it a Caesar!
Vodka
The best vodka to use in a Bloody Mary is the kind that’s already on your bar cart! You don’t need a top-shelf brand or anything fancy for this recipe. You can even find a great tasting bottle for under $25.
If vodka isn’t your thing, you can turn this recipe into a Red Snapper cocktail by swapping it with gin. Alternatively, use any clear alcohol you like, such as silver tequila or rum. The flavor of the drink will change but will still be delicious.
A virgin Mary is also just as good as a Bloody Mary! Skip the alcohol but don’t skimp on the garnishes or extra flavors.
Pickle juice
The juice, or brine, from a pickle jar adds a nice briny flavor to your Mary that should not be missed. It’s what makes the recipe!
Fun extras
This is where you can get creative. Bloody Marys by the pitcher need some pep in their step, which comes from the added lemon juice, Worcestershire, hot sauce, celery salt, fresh dill, and more. These fun extras will round out all of the flavors and give each sip balance.
Taste your drink as you add these extras and play around as much as you like. You can also leave the extras out of the pitcher and make them a part of your Bloody Mary bar. This way, your guests can add what they like.
How to make Bloody Marys for a crowd
It’s easy! Follow these steps to create the best Bloody Marys for a crowd:
Step 1: Pour all of the ingredients into a large pitcher.
Step 2: Stir well.
Step 3: Pour over ice and customize each glass with fun add-ins.
Build-your-own Bloody Mary bar
You know what’s even better than serving one pitcher of Bloody Mary mix? Making a DIY Bloody Mary bar!
This is the ultimate way to your brunch guests’ hearts. Serve your pitchers of cold tomato juice next to vodka or gin, brine, extra mix-ins, garnishes, and plenty of ice so everyone at your party can make their drinks just the way they like. Put your bar together by laying out these mix-ins and garnishes on serving platters at brunch:
- Smoked salt (for the rims)
- Horseradish
- Hot sauce
- Worcestershire sauce
- Pickles and pickle juice
- Fresh dill, cilantro, and parsley
- Celery salt
- Ground pepper
- Olives and olive brine
- Celery stalks
- Pickled green beans and asparagus
- Lemon and lime
Can I make Bloody Marys the night before?
This is a great cocktail to prepare ahead of time! You can mix all of the ingredients together in a pitcher the night before and leave it in the fridge for the next morning.
If you’re going to make the mix more than a few hours in advance, keep it in an airtight container in the fridge!
It's time to mix up a batch!
Alright, friend! It's your turn to make a batch of this brunch-worthy cocktail. When you do, leave a comment below so I can hear what you think.
Recipe
Big Batch Bloody Mary
Equipment
- glass liquid measuring cup
- oxo cutting board
Ingredients
- 32 ounces tomato juice
- 8 ounces vodka
- 4 ounces dill pickle juice
- 1 ounce lemon juice (about 1 lemon)
- 1 tablespoons finely chopped dill
- 1 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- ½ teaspoon hot sauce like tabasco
- ½ teaspoon pepper
Instructions
- Combine all ingredients into a large pitcher.
- Chill for at least 1 hour or overnight.
- To serve, pour into a glass, stir in additional sauces, mustard, etc., and top with a ton of ice.
Watch the Video!
Notes
- This post may contain affiliate links.
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