Bloody Mary with Clamato

Bloody Mary with Clamato

A briny, savory cocktail built on tomato-clam juice and a sharp kick of horseradish and spice.

Total 5 min Makes 1 serving Calories 150/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free

Allergens

Shellfish

This Clamato-based Bloody Mary leans into briny, umami depth with Worcestershire, hot sauce, and fresh horseradish, finished with a salted rim and a garnish-loaded skewer. It's a weekend brunch staple, especially popular as a savory counterpoint to rich breakfast fare, and easy to batch for a crowd.

Ingredients

  • 1 tablespoon coarse salt, for rimming
  • 1 teaspoon celery salt, for rimming
  • 1 lime wedge, for rimming glass
  • 4 ounces Clamato juice
  • 1 1/2 ounces vodka
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon prepared horseradish
  • 3 dashes hot sauce
  • 2 dashes ground black pepper
  • 1 pinch smoked paprika
  • 1 squeeze fresh lime juice
  • 1/2 cup ice cubes
  • 1 stalk celery, for garnish
  • 1 pickled green bean or pickle spear, for garnish
  • 1 lime wedge, for garnish

Method

  1. Mix the coarse salt and celery salt on a small plate. Run a lime wedge around the rim of a tall glass, then dip the rim into the salt mixture to coat.

  2. Fill the prepared glass with ice cubes.

  3. In a cocktail shaker, combine the Clamato juice, vodka, Worcestershire sauce, horseradish, hot sauce, black pepper, smoked paprika, and lime juice.

  4. Cap the shaker and shake vigorously for 10 seconds to combine.

  5. Strain the mixture into the ice-filled glass.

  6. Garnish with a celery stalk, pickled green bean or pickle spear, and a lime wedge. Serve immediately.

Rate this recipe

★ 4.2 (1)

Comments

    Log in to comment.

    Bloody Mary with Clamato

    This Clamato-based Bloody Mary leans into briny, umami depth with Worcestershire, hot sauce, and fresh horseradish, finished with a salted rim and a garnish-loaded skewer. It's a weekend brunch staple, especially popular as a savory counterpoint to rich breakfast fare, and easy to batch for a crowd.

    5 min 1 serving 150 cal

    Ingredients

    • 1 tablespoon coarse salt, for rimming
    • 1 teaspoon celery salt, for rimming
    • 1 lime wedge, for rimming glass
    • 4 ounces Clamato juice
    • 1 1/2 ounces vodka
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon prepared horseradish
    • 3 dashes hot sauce
    • 2 dashes ground black pepper
    • 1 pinch smoked paprika
    • 1 squeeze fresh lime juice
    • 1/2 cup ice cubes
    • 1 stalk celery, for garnish
    • 1 pickled green bean or pickle spear, for garnish
    • 1 lime wedge, for garnish

    Method

    1. 1

      Mix the coarse salt and celery salt on a small plate. Run a lime wedge around the rim of a tall glass, then dip the rim into the salt mixture to coat.

    2. 2

      Fill the prepared glass with ice cubes.

    3. 3

      In a cocktail shaker, combine the Clamato juice, vodka, Worcestershire sauce, horseradish, hot sauce, black pepper, smoked paprika, and lime juice.

    4. 4

      Cap the shaker and shake vigorously for 10 seconds to combine.

    5. 5

      Strain the mixture into the ice-filled glass.

    6. 6

      Garnish with a celery stalk, pickled green bean or pickle spear, and a lime wedge. Serve immediately.