our favorite Bloody Mary recipes!

While we’re anxious for spring to arrive, we’re still holding onto a few cold days here in new England, along with some freshly-fallen snow to blanket everything in the garden. But no worries, we’ll take these last few days to make something slow and warm in the oven, allowing the whole house to fill up with its aroma as it cooks. This weekend we’re celebrating everything Bloody Mary—from our favorite homemade version to a couple of easy recipes to make with your favorite cocktail mix.


Bloody Mary pot roast

recipe + photo by Jennifer Johnson

 Bloody Mary pot roast

If you typically use tomatoes as the base for your pot roast, then be sure to try it with prepared Bloody Mary mix instead. The mix adds a subtle flavor to the sauce, making for an easy, all-day roast for entertaining.

  • 1-2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 3 1/2-4 pound beef roast
  • 4 slices thick-cut bacon
  • 1 large shallot, thinly sliced
  • 1/4 cup horseradish
  • 1 1/2 cups prepared Bloody Mary mix
  1. Preheat oven to 275°F. 
  2. In a large bowl, combine flour, salt, and pepper. Add roast, and coat on all sides with flour mixture. Set aside. 
  3. In a 5 1/2-quart dutch oven, add bacon and cook until brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Reduce heat to medium-low and add shallots to the bacon drippings, and cook until slightly browned, about 3 minutes. Remove shallots and set aside. Increase heat to medium-high.
  4. Add roast to dutch oven, and brown all sides. Once browned, adjust roast (if necessary) so that it sits flat. Spread horseradish evenly across top of roast until completely covered. Reduce heat to low and carefully add bloody mary mix around bottom of pan. Scatter shallots over mix. Simmer for another 5 minutes. 
  5. Remove from heat, cover, and place pot on bottom rack in oven. Bake for approximately 3 1/2 hours, or until fork tender. Remove from oven and allow to cool slightly. Once cool enough to handle, remove meat and using two forks, shredding meat. Serve meat with some sauce poured over top, along with crumbled bacon.

Serves 4.


Bloody Mary mignonette

Brunch and oysters are a must for us, and this slightly spicy mignonette adds just the right amount of zip to your briny oysters.

  • 2 ounces prepared Bloody Mary mix
  • 2 tablespoons tomato paste
  • 2 tablespoons vodka
  • 1/4 teaspoon horseradish, or to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 12 freshly shucked oysters, for serving
  • Finely minced celery, for garnish

Place all ingredients (except oysters and celery) in a bowl and stir to combine. Taste for flavor and adjust as desired. Cover and chill until ready to serve. Top each oyster with some mignonette just before serving along with some celery for garnish.

Makes enough for 1 dozen oysters.


spicy Bloody Mary

The quintessential start to any brunch is always a good Bloody Mary, and I prefer mine with a little kick. Ideally, a Bloody Mary should have a rich, deep flavor, but not so much spice that it overwhelms the other ingredients. It’s the perfect cocktail to make for weekend entertaining because you can make a big batch ahead of time—in fact, the longer the flavors develop, the better it will be. 

  • 8 celery stalks (2 with leaves), divided
  • 2 lemons 
  • 2 tablespoons plus 2 teaspoons horseradish
  • 2 tablespoons plus 2 teaspoons Tabasco, or to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely minced onion
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups vodka, or to taste
  • 46 ounces tomato juice
  1. Trim 6 celery stalks so that they fit standing up in 6 tall serving glasses. Place one stalk in each glass.
  2. Cut 1 lemon into 6 thin slices. Place 1 lemon slice into each serving glass and place glasses in refrigerator to chill.
  3. Roughly dice remaining 2 celery stalks and leaves. Place in bowl of a food processor and purée until finely minced (this can also be done by hand). Transfer to a large serving pitcher and add juice of remaining lemon, horseradish, Tabasco, Worcestershire sauce, and onion. Stir and season with salt and pepper. Add tomato juice and stir to incorporate. Chill for at least 1 hour to allow flavors to develop. 
  4. 4. Taste and adjust for seasonings and spice level before serving. Add ice to each serving glass. Divide vodka among glasses and fill each with Bloody Mary mixture. Serve cold.

Serves 6.

cook’s note: You can also stir in the vodka before you chill the pitcher, but adding the alcohol to each glass gives you the option of serving it “virgin” to anyone who may want it that way.

Recipe from The Coastal Table cookbook. Reprinted with permission from Union Park Press.

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