Bloody Mary

August 21, 2013

Whether you’re starting the party early, in need of a little hair of the dog, or simply looking to get creative with the kitchen pantry, chances are you’ve crossed paths with the infamous Bloody Mary. In fact, it’s entirely possible that you’ve consumed this cocktail on several occasions using dozens of different ingredients. That’s the beauty of a Bloody Mary: there’s no “proper” way to make it. Of course, you’ll want to use tomato juice and vodka, but that’s about as obvious as using ice cream and milk in your milkshake. After that, it’s all in your hands. For me, it’s all about using quality ingredients and delicious garnishes. So I blended up some colorful heirloom tomatoes from my local famer’s market, Karen hooked me up with some pickled veggies, andย I was well on my way.

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary // HonestlyYUM

Bloody Mary

A traditional bloody mary recipe using freshly pureed heirloom tomato juice


For the cocktail

For the heirloom tomato juice


For the heirloom tomato juice

  1. Core the heirloom tomatoes and add to your blender, along with a pinch of salt. Blend until smooth.
  2. Strain tomato puree through a fine mesh strainer and set aside.

For the cocktail

  1. For the cocktail, add all the ingredients to a mixing glass.
  2. Add ice, shake, and strain over ice into a tall glass.
  3. Top with a garnish of your choice.


I used these outrageously delicious pickled veggies  

(images by HonestlyYUM)


Don’t you just love heirloom tomatoes? The photos are amazing!! And as for the Bloody Mary, I would *LOVE* to have one (preferably more than one) of these at my desk right now…how soon can you deliver? ๐Ÿ˜‰

WOW this looks insane. Awesome job Todd!
Love the addition of the pickled vegetables. Gorgeous photos as always.
xo Quinn

Quinn Cooper Style

Thank you Quinn. The pickled veggies were sooo good, I ended up eating half the jar!

WOW!!! This looks amazing Todd!!! Lucky Audrey!!!

Thanks Courtney!! Too bad she doesn’t like bloody marys. Oh well, more for me!

I love the pickled veggies in this! Honestly, nothing beats a good Blood Mary on a Sunday morning, hangover or no. When I lived in Baltimore, everyone down there rims the glass with Old Bay; it is to die for. I’m pregnant right now and deeply miss my weekend Bloodies- non-alcohol versions just don’t match up!

Thanks Ruthy. I totally should have rimmed the glass. Next time!! Soon you’ll have you weekend bloody marys back, and you’ll have to make up for lost time. Hehe.

I’ve actually never had a bloody Mary because I always opt for mimosas instead of a can of V8 juice with vodka.. but you’ve shown me they can be so much more delicious than that!

Thanks Kelly. I hope you give them a try. Definitely worth experimenting with at home. I can’t tell you how much I prefer the taste of making them at home with fresh tomatoes. Plus, then you get to experiment with all different types of supplemental ingredients and garnishes.

I haven’t had a Bloody Mary in about 10 years! I think it’s time for me to mix one up with some of my garden tomatoes. They aren’t as gorgeous as the heirlooms you have, but I’m sure they’ll taste just as good ๐Ÿ™‚

I’m sure they’re even better, Rochelle!! Definitely give it a try.

I can’t decide which I like more – the sound of this cocktail or your photography. You’ve got impressive talent, Todd – beautiful work!!

Dan, you are far too kind. Let’s just say that the cocktail didn’t last too long after the shoot. ๐Ÿ˜‰

I actually hated Blood Marys until yesterday when I had a delicious one at my favorite brunch spot. Now with this recipe I can make it at home!

Perfect timing Nicole. The fun thing about making them at home is you get to experiment with all sorts of different ingredients and garnishes until you find your favorite.

Those heirlooms are beautiful! I’ve always had a thing for Bloody Marys, even as a kid when I had the virgin mixes. Fresh would be so much better than the canned stuff, so I can’t wait to make this.

Thanks Irina!! Fresh is SO much better. At least I think so. We’ve been trained to think tomato juice tastes like that canned stuff when in reality, fresh tomato juice has so much more depth of flavor.

These look too pretty to drink, which is what would happen in my case (I’m not a bloody fan, but I love tomatoes!)

Beautiful tomatoes..and I’d have this drink coz its really healthy for me – all those tomatoes means licopene.. yeah , thats why I’d have to have 2-3 of them..really.

Thanks Archana. I totally didn’t think about that!! All the better reason to drink em ๐Ÿ˜‰

You might’ve just convinced me to finally try a blood mary with these pictures. I’d skip the tobasco and chile powder, maybe even the horseradish, since I’m so sensitive to spicy things. Does that still count as a bloody mary? Those tomatoes and pickled veggies though, YUM.

I am not much of a bloody mary person but those tomatoes are calling my name.

It’s a shame that 99 % of bloody mary’s are done wrong. Thank you for doing these SO right! We’ll be brunching with a batch of these SOON!

Aww, thanks so much Ashley. I’m planning on getting a little more experimental with my bloody mary’s in the future. I hope they still pass the test ๐Ÿ˜‰

Ooooooh heirloom tomatoes for bloody marys! I bet these are a million times better than your typical bloody mary. Yummm

Hey Andj! They definitely have a much more bright/fresh taste to them. Also the tomato juice doesn’t overwhelm the drink, so the rest of the other ingredients really stand out.

The Bloody Mary is my favorite cocktail. I’ve made my own pickles to garnish before, but I have never added heirloom tomato juice. Sounds incredible!!

Fantastic! I used V8 instead of heirloom tomatoes( too early in the season for them where I am).

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