Best Bloody Mary

Learn how to make this delicious and spook-tacular Blooooody Mary recipe from the Kenmore in-house chef, Kari Karch. A must have for any Halloween get together!

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preparation Time
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cook Time
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78 per serving


  • 3 cup tomato juice
  • 2 cup clamato juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 tablespoons pickle juice
  • 1 tablespoons prepared horseradish
  • 1 tablespoons worcestershire sauce (to taste)
  • 1 teaspoons minced garlic
  • 3/4 teaspoons hot sauce
  • 1/2 teaspoons freshly ground black pepper
  • premium vodka (I prefer Grey Goose)
  • celery salt (to taste)


Step 1

In a blender combine the tomato juice, clamato, lemon juice, lime juice, pickle juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth.

Step 2

Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.

Step 3

When ready to serve, fill each glass with ice. Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a cucumber spear and a skewer of the antipasto meat and cheeses.

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.