Bloody Mary—A Pitcherful

This image courtesy of Joseph DeLeo

Bloody Mary is the girl for me. A late-morning breakfast, one that oozes into lunch and then into late afternoon, needs liquid accompaniment, and this is what I’d always choose. I steep dried chilli peppers in a bottle of vodka to use just for Bloody Mary, but you don’t have to be as extravagantly specialist. A friend of mine who once worked as a bartender in Hong Kong introduced me to the trick of adding a little dry sherry to the mix, and I gladly pass it on to you now.



Total Timeunder 15 minutes

Recipe Courseappetizer, cold appetizer

Mealbreakfast, brunch, lunch

Moodblue, festive, stressed

Taste and Texturehot & spicy, savory, spiced

Type of Dishalcoholic beverage, beverage, cocktails


  • 1 1/3 cups (10 ounces) chilli vodka (or ordinary vodka and a few splashes Tabasco)
  • splash dry sherry
  • 2½ cups (20 ounces) tomato juice, chilled
  • juice of a quarter to half a lemon (to taste)
  • few shakes of celery salt
  • few dashes Worcestershire sauce
  • good sprinkling of Maldon or other sea salt, to taste
  • celery stick or two


  1. Pour all the ingredients, except for the celery sticks, into a pitcher and use a celery stick to stir, then leave it in the pitcher: Bloody Mary needs a stir before each pouring.


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