Fresh-Pressed Olive Oil Club

Bloody Mary

Bloody Mary

Nothing sets the tone for a festive day—or a leisurely one—better than a well-made Bloody Mary. It starts with a homemade mix with just the right amounts of spice and acid—so much zestier than commercial mixes. And the bright and bountiful skewers will really impress your guests.


For the mix:

  • One 46-ounce can or jar tomato juice, preferably the Sacramento brand
  • 1/2 cup fresh lemon juice (3 or 4 lemons)
  • 1/3 cup Worcestershire sauce
  • 1/4 cup prepared horseradish, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon your favorite hot sauce, or more to taste
  • 1 teaspoon black pepper, or more to taste
  • 1 teaspoon celery salt
  • 1 teaspoon garlic salt

To serve:

  • Eight 6-inch bamboo skewers with your choice of cubes of salami or cheese, pepperoncini, olives, pickled cherry peppers, pickled cauliflower, and cherry tomatoes
  • 8 teaspoons extra virgin olive oil, divided
    use, plus more to rim the glasses
  • Coarse salt (kosher or sea)
  • 2 cups vodka, divided use (optional)
  • 1 large lemon, cut into 8 wedges
  • 8 leafy celery stalks, preferably from the heart


Step 1

Place all the ingredients for the mix in a large pitcher and stir to combine. Taste, adjusting the seasonings as necessary. Cover and chill.

Step 2

Thread your choice of garnishes on bamboo skewers and cover with plastic wrap until serving.
(Or allow your guests to assemble their own from a platter of choices.)

Step 3

Pour a couple of tablespoons of olive oil and coarse salt in two separate shallow bowls. Rim tall glasses with olive oil and salt. Just before serving, fill the glasses with ice.

Step 4

Stir the Bloody Mary mix well before using. For each cocktail, combine 3/4 cup of the mix, 1 teaspoon olive oil, and 1/4 cup vodka, if using, in a cocktail shaker. Make sure the lid is on tight. Shake vigorously for several seconds, then pour into the ice-filled glass. Garnish with a lemon wedge, a celery stalk, and a prepared skewer.

Serves 8