Bloody Mary

A classic Bloody Mary is the ultimate savoury cocktail – part drink, part snack, and entirely customizable.

The secret to a great one is balancing the “big four”: salt, acid, heat, and umami.

Here is a foolproof recipe for a single serving.

The Classic Bloody Mary

The Base Ingredients

For the Rim & Garnish

Prep the Glass: Rub a lemon wedge around the rim of a tall (highball) glass. Roll the outer edge in a small saucer of salt and paprika until coated. Fill the glass with ice.
Mix: Combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and pepper in a shaker or a separate mixing glass.
The “Roll”: Instead of shaking vigorously (which can make the tomato juice too foamy), gently “roll” the drink by pouring it back and forth between the shaker and another glass a few times.
Serve: Strain the mixture into your prepared glass.
Finish: Garnish with the celery stalk and olives.

The Umami Boost: If it feels like it’s “missing something,” add a teaspoon of prepared horseradish for a sinus-clearing kick or a splash of olive brine.
The “South African” Twist: Try using Mrs. Ball’s Chutney (just a teaspoon), combined with the Red Gold Concentrate, for a hint of sweetness and fruitiness (or swap the salt rim for a bit of braai salt).
Ice Matters: Use large ice cubes so they melt slowly; you want the drink cold, but you don’t want it watered down.