This post may contain affiliate links, and I earn from qualifying purchases. Please read our privacy policy.
The Loaded Bloody Mary is a bold, savory drink is famous for being a cocktail that doubles as a snack—or sometimes even a full meal. A classic Bloody Mary base made with tomato juice, vodka, lemon, and spices is topped with everything from crispy bacon and olives to cheese cubes and pickles. The result is a drink that’s salty, spicy, refreshing, and completely customizable.
As an added side note, the very first recipe shared here on RecipeBoy (way back in 2011) was “How to make a Shirley Temple.” Of course, that was when RecipeBoy Brooks started the blog at age 10, so it was an appropriate recipe to share for his age. Now he’s 25, so it’s perfectly okay that we’re sharing a Bloody Mary cocktail now, right?!
Whether you’re hosting brunch with breakfast casseroles, watching and a late morning football game featuring avocado toast and muffins, or just craving something savory instead of sweet, a Loaded Bloody Mary always feels like a big time fun celebration packed into a glass.
Why is it called a Bloody Mary?
The Bloody Mary was invented in the 1920’s or 30’s. It was a first course that became popular during the Prohibition years. It’s unknown who the actual inventor of the Bloody Mary is. But there are a couple of theories. French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921 at New York Bar in Paris on a tip from Chicago tourists. They shared with Petiot about a drink they enjoyed at the Bucket of Blood bar back in Chicago- a mix of half vodka and half tomato juice. Petiot eventually moved to the United States where he combined tomato juice and gin (in place of vodka) with added salt, lemon, Tabasco and other things to create the cocktail that we know today. At the time, it was called a Red Snapper. When vodka became more mainstream in the United States, this drink became a vodka drink too.
Where the Bloody Mary got its name is another story! Some say it was named after a waitress named Mary at the Bucket of Blood bar. And others say it was named after Queen Mary I, who ruled from 1553 until her death in 1558. She was remembered for her bloody crusade against the protestants in England and Ireland.
In 1939/40, articles were printed that shared recipes for cocktails containing vodka and tomato juice. And in 1946, Lucious Beebe’s Stork Club Bar Book was the first traditional Bloody Mary recipe printed.
Using a stick of celery as a garnish originated in 1960 at Chicago’s Ambassador East Hotel. An impatient bar customer was upset about not getting a swizzle stick in her Bloody Mary. The bartender grabbed the first thing he could find to act as a stirrer, and it was a stalk of celery! More delicious garnishes soon followed.
What Makes a Great Bloody Mary
The best Bloody Mary recipes strike a balance between savory, tangy, and slightly spicy.
This recipe uses a classic combination of ingredients:
- tomato juice for the base
- vodka for the kick
- lemon juice for brightness
- hot sauce and horseradish for heat
- Worcestershire sauce for savory depth
Blending everything together ensures the flavors are fully incorporated before serving.
How to Make a Loaded Bloody Mary
Making Bloody Marys at home couldn’t be easier.
- Start by combining tomato juice, vodka, lemon juice, hot sauce, Worcestershire sauce, horseradish, seasoned salt, garlic powder, and black pepper in a blender.
- Blend until everything is fully mixed, then pour the mixture into a pitcher and chill if possible. The flavors deepen even more after sitting for a while.
- When ready to serve, pour the mixture into ice-filled glasses, add celery stalks, and pile on your favorite toppings.
The Best Bloody Mary Toppings
This is where the fun begins!
A Loaded Bloody Mary is all about the garnishes, and there are no strict rules. The goal is to combine salty, crunchy, and pickled flavors that complement the drink.
Some favorite toppings include:
- crispy bacon
- cheese cubes
- Manzanilla olives
- pickles
- pickled pearl onions
- pepperoncini
- cherry tomatoes
- lemon or lime wedges
- celery stalks
Skewering several toppings together creates a dramatic garnish that turns the cocktail into a centerpiece.
How to Set Up a Bloody Mary Bar
If you’re hosting brunch or a gathering, a Bloody Mary bar is a fun way to let guests customize their drinks.
- Start with a pitcher of Bloody Mary mix and set out bowls or plates with the garnishes mentioned above.
- You can also include hot sauces, celery salt, Old Bay seasoning, and flavored salts for rimming glasses.
- Guests can build their own cocktails exactly the way they like them!
Why Loaded Bloody Marys Are So Popular
Bloody Marys have been a brunch staple for decades, but the “loaded” version has taken things to another level.
Restaurants and home bartenders alike have turned the garnish into the star of the show. Instead of just celery and olives, today’s Bloody Marys can include skewers stacked with bacon, pickles, cheese, shrimp, mini grilled cheese sandwiches, beef jerky sticks, pickled asparagus or even mini sliders!
These fun garnishes are what give Loaded Bloody Marys their over-the-top reputation!
Don’t Skip the Rim
A seasoned rim adds another layer of flavor to the drink.
To make one, simply rub a lemon or lime wedge around the rim of the glass and dip it into:
- celery salt
- seasoned salt
- Old Bay seasoning
- chili lime seasoning
That extra savory edge pairs perfectly with the tomato-based cocktail.
Optional Flavor Variations
You can easily customize the Bloody Mary base:
- To create a spicy version, add extra hot sauce, cayenne pepper or jalapeño slices. Use pepper vodka!
- To create a tangy version, add pickle juice, olive brine or extra lemon juice.
- To create a smoky version, add chipotle hot sauce or smoked paprika.
Be sure to check out our other how-to drink recipes:
Loaded Bloody Mary
Equipment
Ingredients
BLOODY MARY COCKTAIL:
- 2½ cups tomato juice
- 1 cup vodka
- 3 tablespoons freshly squeezed lemon juice
- ½ tablespoon hot sauce (such as Tabasco)
- 1 teaspoon prepared horseradish
- 1 teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 4 stalks celery
Instructions
- Add all cocktail ingredients except the celery to a large blender and process until well mixed.
- Pour into a glass pitcher and if possible, chill for 2 hours before serving. Stir before serving.
- Serve chilled, over ice if desired, garnished with the celery stalks and any other garnishes that you'd like.
Notes
- If desired, you can rim the glasses. To do so, rub a lemon or lime wedge around the top of a glass, and then immediately dip it in celery salt, seasoned salt, or Old Bay seasoning.
- Nutritional information does not include garnishes.
- The Bloody Mary base can be made up to 24 hours in advance and stored in the refrigerator.
- Stir well before serving since spices may settle.
- Use good-quality tomato juice for the best flavor.
- Garnishes can be customized based on preference.
- Serve with plenty of ice if you prefer a colder cocktail.
Nutrition
This recipe comes from RecipeBoy.com
