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Bloody Marys by Anne Burrell


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Rate this recipe 4.8/5 (4 Votes)
Bloody Marys by Anne Burrell 1 Picture


  • 1 quart vegetable juice
  • 3 tablespoons celery salt, plus more for rimming the glass
  • 2 tablespoons horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 teaspoons Sriracha
  • 2 tablespoons sherry vinegar
  • Lime wedges
  • Ice cubes
  • Vodka
  • Celery stalks, for garnish
  • Large green olives, for garnish


Adapted from


Step 1

In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar.
Stir well to combine.

Add some celery salt to a small plate.
Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt.
Fill the glasses two-thirds of the way with ice cubes.
Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix.
Stir to combine and garnish with celery stalks and olives.


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