Classic Virgin Mary

Name: Classic Virgin Mary
Prep time: 8 min
Total time: 8 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups (480 ml) tomato juice, well chilled; 3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons, strained; 2 teaspoons (10 ml) Worcestershire sauce; ½ teaspoon (2½ ml) Tabasco or other vinegar-based hot sauce, plus more to taste; 1 teaspoon (5 g) prepared horseradish, drained; ¼ teaspoon (0.6 g) black pepper, freshly ground; ½ teaspoon (2½ g) celery salt, divided: ¼ teaspoon for the drink, ¼ teaspoon for the rim; 1 wedge (15 g) lemon, cut from the lemon, for rimming the glasses; 3 cups (420 g) ice cubes; 2 stalks (80 g) celery stalks with leaves, washed, trimmed to about 7 inches (18 cm), chilled in ice water if limp; 4 olives (16 g) green olives, skewered, 2 per glass (optional)

From the MyKitchenBank Kitchen

A bold, savory, alcohol-free take on the Bloody Mary: cold tomato juice sharpened with lemon, Worcestershire, hot sauce, horseradish and black pepper, served over ice with a crisp celery stalk.

Prep: 8 min
Cook: —
Wait: 10 min
Total: 18 min
Makes: 2 drinks (about 8 oz / 240 ml each)

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Ingredients

2 servings

2 cups (480 ml) tomato juice, well chilled
3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons, strained
2 teaspoons (10 ml) Worcestershire sauce
½ teaspoon (2.5 ml) Tabasco or other vinegar-based hot sauce, plus more to taste
1 teaspoon (5 g) prepared horseradish, drained
¼ teaspoon (0.6 g) black pepper, freshly ground
½ teaspoon (2.5 g) celery salt, divided: ¼ teaspoon for the drink, ¼ teaspoon for the rim
1 wedge (15 g) lemon, cut from the lemon, for rimming the glasses
3 cups (420 g) ice cubes
2 stalks (80 g) celery stalks with leaves, washed, trimmed to about 7 inches (18 cm), chilled in ice water if limp
4 olives (16 g) green olives, skewered, 2 per glass (optional)

Equipment (6)

Large measuring cup or pitcher (at least 2-cup / 500 ml capacity)
Long spoon or bar spoon
2 tall glasses (12 oz / 350 ml)
Small plate for the rim
Small knife and cutting board
Citrus juicer

Steps

Before you start

Chill the tomato juice in the fridge for at least 2 hours so the drink stays cold without over-diluting.
Squeeze the lemon juice fresh; bottled juice tastes flat and harsh here.
Worcestershire sauce contains anchovies; check the label or use a vegan version if needed.
Start with the lower amount of hot sauce and horseradish, then adjust at the end.

1
Rim the glasses
- Spread ¼ teaspoon celery salt on a small plate.
- Run the lemon wedge around the top edge of each tall glass, then dip the rim into the celery salt and turn to coat.
- Squeeze any remaining juice from the wedge into the measuring cup.
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Ready when: The outer edge has an even, light coating of salt.
Tip: Only rim the outside edge so salt doesn't fall into the drink and make it too salty.
2
Mix the base
- In the pitcher, combine the tomato juice, lemon juice, Worcestershire sauce, ½ teaspoon hot sauce, horseradish, black pepper and the remaining ¼ teaspoon celery salt.
3
Stir well
- Stir with a long spoon for about 20 seconds, scraping the bottom, until no horseradish or pepper clumps remain and the color is uniform.
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Ready when: The mixture is a uniform deep red with no streaks or clumps.
Tip: Don't shake it; shaking makes tomato juice foamy and pale.
4
Rest and chill
- Refrigerate the mixture for 10 minutes so the horseradish, pepper and hot sauce meld into the juice.
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Tip: This rest is optional if you're in a hurry, but the flavor is rounder with it.
5
Taste and adjust
- Stir again, then taste.
- Add more hot sauce a few drops at a time for heat, or another teaspoon of lemon juice for brightness.
- It should taste tangy, peppery and savory, with a gentle kick.
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Ready when: Balanced: tangy and savory first, with warmth that builds slowly.
Tip: Taste it with ice in mind; it will mellow slightly once poured over ice.
6
Ice the glasses
- Fill each rimmed glass with about 1½ cups (210 g) ice cubes, packing them to just below the rim.
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Tip: Full glasses of ice melt more slowly than half-full ones.
7
Pour and garnish
- Pour about 1 cup (240 ml) of the mix into each glass.
- Add a celery stalk to each, plus a skewer of 2 olives if using, and serve right away.
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Ready when: The drink is cold and thick, and reaches just below the rim.
Tip: Stir once with the celery stalk to redistribute any spices that settled.

Good to know

Tips

Use cold ingredients and plenty of ice so the drink stays thick and flavorful rather than watery.
Stir, don't shake: shaking aerates tomato juice and makes it foamy.
Pickle brine (1 tablespoon) or a splash of olive brine adds extra savory tang if you like a 'dirty' version.
Season the batch in stages and taste; hot sauce and horseradish brands vary in strength.

Make ahead

"Mix the base (without ice) up to 24 hours ahead and refrigerate in a covered jar or pitcher. Stir well before pouring over fresh ice and garnishing."

Storage & reheating

"Room temperature: serve immediately; don't leave out more than 1 hour. Fridge: unserved base keeps 2 days in a covered container; stir before using. Freezer: freeze the base in ice cube trays for up to 1 month and use as cubes in the next batch, or thaw in the fridge and stir. Serve cold; do not reheat."

Substitutions

Worcestershire sauce → vegan Worcestershire sauce, or 1 teaspoon soy sauce plus ¼ teaspoon apple cider vinegar. Keeps the drink vegetarian/vegan; the flavor is slightly less complex.
Tabasco or other vinegar-based hot sauce → pinch of cayenne pepper or chipotle hot sauce. Cayenne adds heat only; chipotle adds a smoky note. Start with less.
prepared horseradish → ½ teaspoon wasabi paste. Gives a similar nasal bite; stir very well to dissolve.
tomato juice → low-sodium tomato juice. Good if you're watching salt; you may need a pinch more celery salt.