Michael’s Bloody Mary Recipe

A Bloody Mary: the perfect hangover cure, the classic brunch cocktail, perhaps even a substitute for breakfast? Most would agree that few things are better than a Bloody in the morning. With Super Bowl Sunday right around the corner, it’s time to start menu planning. We’ve been dying to get our hands on Michael’s Bloody Mary recipe since we first tasted it years ago. He has the cocktail down to a science (his recipe and notes below) so take note! And stay tuned for more mouth-watering recipes coming from the Kirschner Kitchen. Thanks, Chef Mikey!
photo (10)

What You Need
Cocktail Shaker
Lemon Juice
Tabasco Sauce
Worcestershire Sauce
Prepared Horseradish
Seasoned Salt
Steak Seasoning
Tomato Juice (I prefer Clamato)
Lime Wedge
Garnish for Stirring (pickles or celery work best)
Bloody 2


  1. Fill your cocktail shaker with ice…go on, fill it almost all the way to the top. The biggest mistake most amateur bartenders make is not using enough ice.

  2. Add Vodka: A quick note about Vodka. Good Vodka (Kettle, Belvedere, Grey Goose, Stoli, or any small batch Vodka) is imperative when ordering Vodka Neat, Martini’s, Vodka on the Rocks, etc. It is completely unnecessary and wasteful to use such vodka with Bloody Mary’s. Now, do not, repeat do not, go to the other end of the spectrum, bar well vodka that comes out of a plastic container should only be drunk by college students and hobos. Find something in the middle. I prefer Smirnoff. A handle can be found at Binny’s in Chicago for about $16. I use a quick 10 count of Smirnoff out of the handle bottle which has an easy pour spout. This equates to, give or take: 3 oz. The great thing about Bloody’s is that you really do not need to be that precise.

  3. Most people here would then add their tomato juice. Not me, I do that last, but feel free to rearrange the order to your liking. Next I add lemon juice.  You can squeeze fresh lemon, but I do not think it is necessary. I prefer ReaLemon, which can be found in all supermarkets. A nice hard squeeze of the bottle into the cocktail shaker should yield you about 2 oz.

  4. Now here comes the spice! Add about 10 dashes of Tabasco and 10 dashes of Worcestershire Sauce. Please note that I prefer Lea & Perrins, but any Worcestershire will do (even store brand). However, I insist that you use Tabasco brand sauce. The original stuff in the red packaging. Other hot sauces are great, and I have several different brands in my household for different purposes — Cholula on eggs,  Frank’s on Chicken, Tapatio adds the perfect spice to tacos and fajitas, Green Tabasco on cold shrimp or raw clams is my favorite thing in the world! However, the best hot sauce in a bloody is good old original Tabasco – trust me on this!

  5. Throw some of the horseradish in the shaker. A little is fine, more is better if you like it spicy.

  6. Add the Seasoned Salt (I prefer Lawry’s) and Steak Seasoning to the shaker. Any amount between a pinch and a punch (Donnie Brasco) will suffice. A quick note about Steak Seasoning…it should contain dried Sea Salt, Garlic, Spices, Onion and Pepper. Costco (my favorite store in the universe) sells a 26oz jar under the Weber brand. It’s perfect!

  7. Now it’s time for the juice. I’ve been using Clamato for about a decade. I love clams, and I love tomato juice and think they go perfectly together in a Bloody Mary. Feel free to use traditional tomato juice or even V8. But don’t be scared of the Clamato. It’s delicious and I’ve never had anyone have a bad experience. I like using their small 5.5 oz cans, for no other reason than I think it yields the perfect amount.

  8. Once all the ingredients are combined, cover your shaker and shake vigorously for a few seconds.

  9. Pour into a tall glass, add a squeeze of lime, and throw a garnish that can also serve as a stirrer. I prefer pickles, but a piece of celery is more traditional. If you’re adventurous, pickled asparagus or pickled okra works well as does a beef stick (Wisco style).

  10. Enjoy!! A quick note on other garnishes. If you feel the need to add more garnishes, a definite trend amongst restaurants and gastro pubs, go right ahead. I like olives (blue cheese stuffed if you can find them) and pepperoncini peppers. I rarely add more than that. But feel free. Dried sausage or salami, bacon, parmesan chunks, small mozzarella balls, grape tomatoes and jalapenos are all pretty popular.
    Bloody 3
    Bloody 1

4 responses

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