Classic Bloody Mary

While we've savored Bloody Marys in many ports-of-call, the most classically made cocktails tend to win over our hearts and hangovers time and again. Our intensely flavored Celery Salt is the secret ingredient in this smooth and winning rendition.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Classic Bloody Mary


  • 4 ounces tomato juice or V8
  • 2 teaspoons Worcestershire
  • 1 1/2 teaspoons prepared horseradish
  • 1/4 teaspoon Coastal Goods Celery Salt, plus extra for serving
  • 2 shakes Tabasco
  • Freshly ground Coastal Goods Paris Pepper, to taste
  • Juice of one fresh lemon or lime
  • 3 ounces vodka
  • Ice
  • Celery stalk, to garnish
  • Lemon or lime wedge, to garnish


"In a mixing beaker or small pitcher, stir together the tomato juice, Worcestershire, horseradish, Coastal Goods Celery Salt, Tabasco, pepper, lemon or lime juice, vodka, and a few ice cubes. Let stand a bit to chill. Place several ice cubes in a tall glass and pour the bloody mixture over them. Moisten the tip of the celery stalk with a bit of water and dip it into a bit of additional Celery Salt to coat with a top band of salt. Place the celery stalk into the Bloody and garnish with a lemon or lime wedge, as well. Enjoy. MAKES ONE DRINK"

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