Beefy Bloody Mary


Preparation info

  • Servings: Makes about


    ounces of mix, enough for drinks
    • Difficulty


    • Ready in

      10 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is a fun little recipe I first made on a whim one morning when I was in the mood for a brunch cocktail and had some leftover beef stock in my fridge. The stock really ups the savory flavors in the drink. Because of this, you can leave out the Worcestershire sauce that normally goes in Bloody Mary mixes.


Bloody Mary Mix

  • 46 ounces tomato juice (from concentrate is fine)
  • 1 cup beef stock (homemade is best)
  • 1 large lemon, juice only
  • 2 tablespoons grated horseradish
  • 1 tablespoon hot sauce, or to taste
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt


    1. For the mix: Whisk together tomato juice and beef stock, then whisk in lemon, horseradish, hot sauce, pepper, celery salt, and kosher salt. Feel free to taste and adjust to your liking. I like mine on the spicy side and typically add an extra tablespoon of hot sauce.
    2. You can pour the mix back into the tomato juice bottle for storage, but it won’t all fit, so you’ll have to make a drink right away. Too bad.
    3. To make a Bloody Mary: Fill a large glass with ice. Add Bloody Mary mix and vodka and stir well. Garnish with celery, olives, or a pickle slice.
    4. Store the mix for up to 7 days in the fridge or freeze it for later. If you freeze it, make sure the container isn’t filled completely or it might explode.