The Kitchn: How to make a great Bloody Mary
Made better ahead
The tomato base for Bloody Marys only gets better with time; we suggest refrigerating for at least an hour, but an overnight chill is best. This is one of the secrets of restaurant Bloody Marys: Big batches are mixed up regularly and left to marinate before adding the vodka and garnishing and serving. Some folks prefer to add the vodka for the Bloody Marys right into the pitcher, but I suggest making the base and then adding the vodka to each individual glass. This allows your brunch buddies to customize their tipple, and it keeps the vodka and tomato mixture from separating.
Bloody Mary
Makes 8 servings
Ingredients:
48 ounces vegetable juice, such as V8 Original
1 cup pickle juice, preferably dill, but even kraut liquid will do
1/2 cup freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, such as Tabasco
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