Bloody Mary

  • Yield 16 cups

For a spicy kick, substitute pepper-flavored vodka for the plain vodka.

Bloody Mary
iStock Photo


1 cup Worcestershire sauce
1/2 cup beef broth
2 tablespoons Rose's lime juice
10 dashes Tabasco hot sauce
1 tablespoon (heaping) prepared horseradish (optional)
1 tablespoon (heaping) celery salt
1 tablespoon (heaping) white pepper
2 cans (46-ounce) tomato juice
Vodka to taste
Lemon and lime wedges
Spiced green beans


  1. Combine the Worcestershire sauce, beef broth, lime juice, hot sauce, horseradish, celery salt and white pepper in a large pitcher or shaker. Shake or stir until the celery salt dissolves.
  2. Add the tomato juice and mix well. Chill, covered, in the refrigerator for 8 hours or longer if possible to blend the flavors.
  3. Add the vodka just before serving.
  4. Serve over ice in tall glasses. Garnish with lemon and lime wedges, olives and spiced green beans.

Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, The Flavor of New Orleans (Dickie Brennan & Co., 2002)



Get every new post delivered to your Inbox.

Join 253 other followers