Bloody Mary


 Occasionally, I enjoy a good Bloody Mary. A few spots in Minneapolis have really nailed my preference in flavor town.  A recent jaunt to Smack Shack with some good company (Find Laurie at Relishing It!) made me want to create a recipe of my own for those once in a while Bloody cravings.
 I found a juice at a local co-op that was free of anything unnatural or fillers, so that was my base. If time allowed, I would make my own vegetable juice – but that would require me to finally purchase that juicer I’ve had my eyes on for a while as well. So until then:: here is the ultimate simple, delicious and spicy mix for you. I like spicy – so in the future, I will add more habanero sauce. This is just a hint above “Minnesota Spicy” (that means it has a kick to it, but nothing that will offend the faint of heart.)
Enjoy friends, and thanks for stopping by!


  •  32 oz bottle of Organic Very Veggie Juice (I used R.W. Knudsen, but find any blend you prefer.)
  • 8 oz. water
  • 1 tsp. onion powder
  • 1 tsp. white pepper
  • 1.5 tsp. celery salt, plus more for the glass rims if you prefer
  • 1/2 tsp. cayennne pepper
  • 1 tsp. red pepper flake
  • 1 tbsp. Chile Habanero Hot Sauce (or your preferred hot sauce)


  1. Add all ingredients to a large pitcher and stir to combine.
  2. Let sit for 24 for the flavors to combine.
  3. Pour over vodka and enjoy at your leisure! The mix will keep for up to 2 weeks in your refrigerator. Cheers!

1 Comments on “Bloody Mary”

  1. Pingback: Savory Waffles with Prosciutto, Arugula + Over Easy Egg | Girl Meets Kitchen

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