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Curry-Spiced Bloody Marys


Bloody Marys usually mean Zing-Zang, but this morning-noon-night recipe with Madras curry powder gives the bottled stuff a run for its money.

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Rate this recipe 3.8/5 (6 Votes)


  • 10 cups tomato juice, preferrably organic
  • 1 2/3 cups vodka
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons plus 2 teaspoons Madras curry powder
  • 2 teaspoons (or more) fine sea salt
  • 1 teaspoon Black pepper, freshly ground
  • Crushed ice
  • Celery sticks for garnish


Servings 8
Adapted from


Step 1

Combine first 6 ingredients in large pitcher. Whisk in 2 teaspoons sea salt and pepper. Season with more salt, if desired. Cover; chill.

Can be made 8 hours ahead. Keep chilled. Whisk before serving.

Fill tall glasses with ice. Pour in Bloody Mary mixture. Garnish with celery sticks and a crack of pepper.

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