Healthy Bloody Mary Recipe | Easy Brunch Cocktail with Fresh Flavor
A lighter, fresher Bloody Mary with clean tomato flavor, bright lemon, and adjustable heat, using lower-sodium umami boosts and simple garnishes. Make the base ahead, then shake per glass for a balanced brunch cocktail or easy mocktail.
Ingredients
Ingredients
- 3 cups no-added-sugar tomato juice, chilled
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons prepared horseradish (no high-fructose corn syrup)
- 1 tablespoon coconut aminos or low-sodium tamari
- 2 teaspoons Worcestershire sauce (vegan if needed)
- 1 teaspoon hot sauce, plus more to taste
- 1 teaspoon celery salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 6 to 8 ounces vodka total (1 1/2 to 2 ounces per glass), or zero-proof spirit
- Ice cubes
- Celery stalks, cucumber spears, lemon wedges, cherry tomatoes, olives, dill pickles, pepperoncini, for garnish
- Kosher salt and chili powder (or Tajín) for rimming
Instructions
Instructions
- In a pitcher, whisk together the tomato juice, lemon juice, horseradish, coconut aminos, Worcestershire sauce, hot sauce, celery salt, black pepper, smoked paprika, and optional garlic and onion powders, then taste and adjust seasoning.
- Cover the pitcher and refrigerate the base for at least 30 minutes to let the flavors meld.
- Mix kosher salt and chili powder on a small plate, run a lemon wedge around each glass rim, and dip to coat.
- Fill a shaker with ice, add 1 1/2 to 2 ounces vodka and 6 ounces of the tomato base, and shake gently for 5 to 7 seconds.
- Strain into an ice-filled, rimmed glass and garnish with a celery stalk, lemon wedge, and desired extras; add a dash of hot sauce if you like more heat.
Notes
Salt last since the rim and garnishes add salinity. Adjust acidity with more lemon if flat or a splash of tomato juice if too sharp. For a smoother texture, strain the base through a fine mesh sieve. Multiply and chill the base to batch for a crowd and shake to order. Store the base up to 3 days refrigerated or freeze (without alcohol) up to 2 months; stir before using. For variations, try green tomato juice with cilantro and jalapeño, chipotle and extra smoked paprika, cucumber and dill, roasted red pepper, turmeric and ginger, michelada-style with a splash of lager, or replace part of the lemon with spicy pickle brine. Make it alcohol-free with a zero-proof spirit or by omitting alcohol.