The Bloody Mary (it’s a meal in itself)

July 8, 2015 (Last Updated: January 11, 2019)

*Brunch always starts with a Bloody Mary

The Bloody Mary

By John Torode
Cooking Time: 5 mins


  • plenty ice
  • 120ml vodka + extra, to float
  • 2,5ml (½ tsp) fresh horseradish, grated
  • 2 big shakes celery salt
  • juice of ½ lemon
  • 600ml tomato juice
  • 15ml (1 tbsp) Worcestershire sauce
  • 10 drops Tabasco sauce
  • black pepper, to taste



Place loads of ice in a jug, then add the vodka, horseradish, celery salt and lemon juice. Now, add the tomato juice, Worcestershire sauce, Tabasco and pepper – in that order. Stir well.


Fill tall glasses with ice and pour over the Bloody Mary. Float a little extra vodka on top if you’re really cheeky.



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