Tomato-Parsley Bloody Marys

Before we all had kids, Casey and I used to go bowling regularly with his sister & her husband on lazy weekend afternoons.  What do I remember most from those times besides being able to sleep in super late? The killer Bloody Marys we used to inhale. The bowling alley we frequented had a CRAZY deal on $2 Bloody Marys during happy hour and we took welllllllll advantage of that.  To say it improved our bowling game is an understatement.

There was something about those bowling alley Bloody Marys  that sealed my love for Bloody Marys. Must have been the horseradish… I also love Worcestershire & tons of pepper in my Bloody Mary. I can’t get enough! The celery is a fun addition too.

Here’s my first attempt at making Bloody Marys. It’s ridiculously easy. I don’t think I’ll ever rely on Bloody Mary mix again! You best believe this will be on the menu for brunches yet to come. I know what we’re drinking the morning after I host Christmas at my house…

And we’re off!

First we must make our base. It consists of three good things: Tomato Juice, Parsley & Celery!

We chop up the greens before we blend up the juice.


BLEND!  Now we let the mixture sit for at least an hour in the fridge. Flavors gotta develop, yo!

You can easily do this the night before. Just make sure you stir it well before using.

Now the fun BEGINS!!!! I pickled some green beans a few months ago a la my Giardiniera. Pickled veggies in Bloody Marys are where it’s at!

Once the tomato base has chilled, now it’s time to spice it up!

Add horseradish up in. The more the merrier, I say! Add in lemon juice next.

Tabasco, as you do. I added Worcestershire to ours too. It doesn’t taste the same without it!

We’re gonna get fancy and rim the glasses with a salt & pepper mixture! FANCY PANTS.

Take a lemon and rub it around the glass edge.

Dip it in the salt & pepper mixture.

Done did. How pretty is that? I told you it was fancy.

Now we’re ready to start the spirit component. VODKA!

Tomato Parsley Juice!

Add all of your fixins on top.

This recipe serves three people twice.

One of us might have been over-served….

Tomato-Parsley Bloody Marys

makes 6 drinks

recipe adapted from Gourmet Magazine

  • 1 quart bottled tomato juice
  • 3 celery ribs, coarsely chopped
  • 1 cup very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch)
  • 2 1/2 to 3 tablespoons bottled horseradish
  • 2 teaspoons Tabasco
  • 4-5 dashes Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • lemon wedges for rims of glasses
  • 2 tablespoons fine sea salt
  • 1 teaspoon ground pepper
  • 12 ounces (1 1/2 cups) ice-cold vodka


  • celery stalks
  • pickled green beans
  • olives
  • lemon wedges

Puree tomato juice with celery and parsley in a blender or food processor until smooth. Transfer to a bowl and chill at least 1 hour. Stir in horseradish, Tabasco, Worcestershire, and lemon juice.

Mix remaining sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 2 oz. vodka, then top with juice. Garnish to your liking.

  • Averie @ Averie Cooks

    I LOVE bloody Mary’s! It’s been wayyyy too long since I’ve had one and your version is making me thirsty!

  • Theresa

    Yum! I love bloody marys! This recipe sounds amazing! Your photos are making me want them right now! So good!


  • Blog is the New Black

    It’s been awhile since I’ve had a bloody! YUM!

  • Lori H

    We have Bloody Marys every Christmas morning as we open presents. This recipe looks great!

  • Abby@The Frosted Vegan

    I’ve NEVER had a bloody mary (I know I know!) but this would be a great place to start!

  • Jane M

    Yuuum this drink is like an appetizer and libation all rolled into a glass! BOTTOMS UP!

  • Amy

    CONFESSION: I’ve never had a bloody mary! I just had my first bloody beer (and loved it!) out with friends a few weeks ago. Next time I’m down, I want to try one, mkay? This looks amazing.

    • Tracy

      LET’S GET SOME!!!

    • Colleen

      Wait, I’m not alone?! I’m not the only one who has never had a bloody? This kinda makes me happy, although I’m pretty sure I’m the only one who has not had one because she can’t get past the name. It…creeps me out :-p I know, lame excuse but it’s true!

  • Kirsten

    These look great, but being Canadian, I LOVE (extra spicy) Bloody Caesars! I have to say that a Bloody Caesar beats a Bloody Mary any day;) Have you ever tried one?

  • natalie

    These look amazing! I have never made my own though, I think its time 😛

  • Shelly

    Oh goodness! These Bloody Marys look fantastic!

  • erica

    yum… bloody marys are the only drink i know of that are universally wonderful, at any time of day, at any time of year.

  • Nicole

    “Puree tomato juice with celery and parsley in a blood or food processor until smooth.”

    That made me chuckle… Let me just get out my BLOOD PROCESSOR.

  • Shana

    I second Kirsten – Bloody Caesars are the bomb. I know it sounds weird but it’s actually the same but with Clamato Juice instead of tomato – or you could just add some clam juice to your tomato/celery/parsley mix.

    From wikipedia:
    A Caesar or Bloody Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.

    It was invented in Calgary, Alberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink within Canada where over 350 million Caesars are consumed annually and it has inspired numerous variants. However, the drink remains virtually unknown outside the country.

    This is amusing to me as there are only like 32 million Canadians total so we certainly enjoy them!

    You can read more about it here:

    Caesars join buttertarts, poutine and nanaimo bars as uniquely Canadian things.

    I’m going to go hum “Oh Canada” now at my desk……

  • jamie @ green beans & grapefruit

    This post just put me in the spirit! I actually already had a “bloody mary date” set for this Sunday. And I know you totally get it when I say that I still remember where/when/and who I was with when I had my very first. (don’t insert foul-mouthed joke here)

  • Cookie and Kate

    I do love me a good bloody mary. I’ve tried making them at home and can’t ever get them quite right. Maybe parsley is what I’ve been missing! I’m going to try your technique next time.

  • alana @ the food

    i’ll agree with my fellow crazy canadians, ceaser bests mary any day!
    but i’m pretty sure clamato is hard to find in the states…

  • Erin @ The Speckled Palate

    Confession: I’ve never been much of a Bloody Mary fan… but I have to say, these look and sound delectable. This is definitely something I’m going to have to try this season!

  • Stacey

    Oh, Tracy. These look phenom. I love to garnish mine with hot pickled okra and cocktail onions. Bloody marys are the one thing that get me as excited about the garnishes as I am the actual booze.

  • Eileen

    These bloody marys look amazing! I think I may know what’s going to happen over new year’s brunch…

  • Michelle

    One additional ingredient that really makes a difference: a splash of pickle juice.
    My favorite way to drink them is with tequila instead of vodka (Bloody Maria)

  • My Everyday Life: Week 52 – Shutterbean

    […] Breakfast was simple. Toast, sausage & eggs for anyone who felt like eating. I also made Bloody Marys… […]

  • Missy

    how’d you know I was craving one of these bad boys? mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

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