Recipe: Bloody Mary

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Recipe: Bloody Mary Vegan GoodLife

Let’s be honest friends! You’re either a Bloody Mary lover or you’re not really diggin’ the tomato-driven brunch cocktail at all. Anyways, it's the  perfect hangover cure without a doubt and a nice variation to those boring red wine nights you're probably suffering through way too often lately.

Words: Wenke Walter
Photos: Isabelle Bamberg 

But let me say this: You don’t need to be hungover to enjoy this tasty cocktail packed with flavorful ingredients. You can have it any time of the day and love it, too. Who will ever know that drink you've been sipping in your Zoom meeting wasn't tomato juice after all? Also, if you’re not in the mood for something boozy, just leave out the Vodka and make it a Virgin Mary. It will make you smile, one way or the other. Alright, let's get crackin'.



  • 4 oz - Tomato Juice 
  • 2 oz - Vodka (we used Brandstifter Vodka)
  • 1/2 oz  - Lemon or Lime Juice (both works just fine)
  • 1/4 oz - Worcestershire Sauce (make sure it’s vegan)
  • ½ tsp - Horseradish
  • ½ tsp - Spice Mix (see recipe below) 
  • 2 dashes Hot Sauce or Tabasco Sauce

How to:

  1. If you’d like to rim your glasses with salt, run a lemon or lime wedge around the outside rim
  2. Pour your celery salt onto a small plate and roll the wet edge of the glass across the salt at a 45-degree angle.
  3. Add all the ingredients and ice into a shaker or mixer (shake or mix gently)
  4. Strain into the prepared glass with ice 
  5. Garnish with everything you love like black pepper, chili, celery stalk, olive, pickle or just pretty simple with a lime or lemon wedge
  6. Tada!

Recipe for the Spice Mix:

  1. 1 Part Cayenne
  2. 2 Parts Celery Salt
  3. 2 Parts Garlic Powder 
  4. ⅓ Part Paprika 

Discover more in Vegan Good Life 7

The best in plant based fashion, travel, lifestyle, art & design. Issue 7 of Vegan Good Life Magazine, your one-stop-destination for vegan counterculture.

  • Interview: “Earthling Ed” Winters on Activism
  • Recipe: Spicy Gin Margarita 
  • Interview: Gaz Oakley - Cooking in Kreuzberg

148 pages on high quality paper from sustainable forestry. Printed in Germany.

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